vegan nut Parmesan (vegan, dairy free, gluten free)

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I think one of the hardest things about going “all in” with a plant-based diet is giving up the dairy…especially cheese. It’s one of the foods I thought I could never live without and believed it would be easier for me to be a vegetarian than a vegan.

Thankfully, we’ve entered an era where it’s easier than ever to give up our “could never live without” foods, especially when our health is at stake.

So today I’m sharing with you one of my favorite “cheese hacks” for salads, soups, stews or where ever you might like a sprinkle of savory cheesy flavor (but without the dairy): vegan nut Parmesan. Three kinds to be exact.

I was first introduced to the idea of a vegan nut Parmesan in Angela Liddon’s first cookbook…her recipes were a life-saver to this vegan newbie! Besides the cheezy flavor they add to a dish, I also love that they add a pop of plant-based protein, especially to leafy green salads which have a lower protein content than other dishes.

Since trying that first vegan nut Parmesan, I’ve experimented with other nuts and seeds and found the three that I’m sharing with you today to be my favorites…

Pecan Parmesan: This is the one directly inspired by The Oh She Glows Cookbook. I love it on salads and roasted vegetables or even snacking on it right from the jar when I’m craving something salty.

Cashew Parmesan: I love this best with almost everything…pasta, pizza, soups, salads and stews and believe it most closely resembles the real thing in both texture and flavor.

Pistachio Parmesan: Sprinkling it over sweet potatoes is my favorite way to enjoy it, but it’s lovely on salads too.

And here are the recipes for each:

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vegan nut Parmesan

A trio of nut Parmesans to get your cheese fix even without the dairy.

Course: Topping

Author: Andrea Anderson

Ingredients

Pecan Parmesan

• 1 c. pecans, toasted
• 4 tsp. nutritional yeast
• 3 tsp. avocado or olive oil
• ¼ tsp salt

Cashew Parmesan

• 1 cup cashews
• 8 tsp nutritional yeast
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp avocado or olive oil

Pistachio Parmesan

• 1 c shelled pistachios
• 9 tsp nutritional yeast
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 2 tsp avocado or olive oil

Instructions

1. For each Parmesan (separately)...add the ingredients to a food processor or blender and pulse or mix until the nuts are finely chopped. Do not over mix or the nuts will begin to release their oils and stick together.
   

Store in an airtight jar in the fridge for up to two weeks.