Dairy Free Parmesan Cheese Recipes

NON-DAIRY PARMESAN CHEESE

Non-Dairy Parmesan Cheese image

Sure, you could spend $10 plus on a vegan cheese at a grocery store like Whole Foods, but save your money by making your own vegan cheese with this simple recipe. With a prep time of only five minutes, you can add a cheesy element to any meal. This dairy-free parmesan works great on lasagna, veggies, meatballs, zucchini noodles, or eggplant parm.

Provided by Corina Nielsen

Time 5m

Number Of Ingredients 4

Ingredients

1 cup roasted cashews
1 tablespoon nutritional yeast
½ teaspoon sea salt
1 teaspoon garlic powder

Steps:

Add all ingredients to a high-speed blender or food processor and mix on high to desired texture. Do not over blend.
Adjust seasoning to taste.

Nutrition Facts : ServingSize 1 tablespoon, Calories 41, Fat 3g, Carbohydrate 2g (Net, Fiber 0g, Protein 1g

BASIC DAIRY-FREE PARMESAN (JUST 3 INGREDIENTS!)

Basic Dairy-Free Parmesan (Just 3 Ingredients!) image

This recipe has been adapted from the vegan classic, The Uncheese Cookbook.

Provided by Adapted from Joanne Stepaniak

Time 5m

Yield 16 servings

Number Of Ingredients 3

Ingredients

1 cup nutritional yeast flakes
1 cup "raw" almonds, blanched and peeled (see note below)
½ teaspoon sea salt

Steps:

If blanching and peeling your own almonds, pat the almonds dry to remove excess moisture.
Place all ingredients in a food processor or spice grinder, and blend into a fine meal.
Store in a sealed container in the refrigerator for up to 1 month for optimal freshness. It can also be frozen.

DAIRY-FREE "PARMESAN" CHEESE

Dairy-Free

Provided by Michael Symon : Food Network

Categories condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 4

Ingredients

1 cup raw cashews
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt

Steps:

In a blender or food processor, pulse the cashews, nutritional yeast, garlic powder and salt until the mixture has the consistency of fine crumbs and resembles freshly grated Parmesan cheese, about 10 times. Refrigerate in an airtight container for up to 3 weeks.

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