Non Dairy Parmesan Cheese Recipes

BASIC DAIRY-FREE PARMESAN (JUST 3 INGREDIENTS!)

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.

TIA'S NON-DAIRY "PARMESAN CHEESE"

Steps:

• Combine cashews, nutritional yeast, salt, and garlic powder in a food processor. Blend into a fine powder.

AMAZING ALMOND PARMESAN

Steps:

• Place all ingredients into the bowl of a food processor/blender and process until your desired consistency. Add more nutritional yeast, garlic powder and salt to taste.
• That's it - it's ready to sprinkle on soups, pastas, salads, pizza, even sandwiches may benefit from a sprinkle or two!
• Makes about 1 cup.
• Serves 8, 2 tablespoons per serving.
• Store: Leftovers can be kept in an airtight container in the fridge or pantry, and will last up to a couple months if you have it around that long. Will last longer in the fridge.

5-MINUTE EASY VEGAN PARMESAN

Steps:

• Add almonds, nutritional yeast, garlic powder, and salt to your food processor. Process for a few seconds until mixture has turned fine and crumbly like in the images above.
• Add lemon juice to the mixture and pulse until it has been evenly distributed.
• Transfer to an airtight container and store in the fridge.

VEGAN PARMESAN

Steps:

• Combine the nuts and nutritional yeast flakes in a food processor. Pulse for a few seconds until the nuts have been broken into smaller, more consistent size bits. Add the dehydrated onions, garlic powder, and salt. Pulse again to break down pieces into a crumble. Sprinkle with lemon juice and pulse again.
• Finally, add the seeds. Pulse again to combine and to break seeds up, but leaving several whole. Do not overmix because it will create more of a paste.
• Stir in additional salt if needed for your taste preferences.
• Transfer to a mason jar or sealed container. Keep refrigerated. It will keep for up to 2 weeks in the fridge.

NON-DAIRY PARMESAN CHEESE

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.

HOW TO MAKE VEGAN PARMESAN CHEESE

Steps:

• Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
• I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It's also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!

DAIRY-FREE "PARMESAN" CHEESE

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.