While nothing truly replaces the delicious briney flavor of parmesan cheese, cashews blended with the right amount of seasoning can deliciously emulate that salty, melty taste that goes so well on Italian dishes or salad.
The problem with Parmesan cheese, is that in most cases it is not vegetarian, as it is made with animal rennet. (Rennet is an enzyme used to make cheese and can either be made from animals or plants.) If you’re vegan, it’s irrelevant, but many well meaning vegetarians who still consume dairy need to be vigilant of ingredient lists. Most pecorino or parmesan cheeses that I have encountered are not vegetarian.
Some grocers, such as Whole Foods, will identify cheeses in their specialty cheese section as “vegetarian” on thewhen applicable.
Pro Tip: Read ingredients lists and avoid any cheeses that are made with “animal rennet.”
While a lot of vegan Parmesan recipes out there will have you adding in lots of herbs and spices, I believe keeping it simple keeps it closest to the traditional flavor you’re seeking. After all, Parmesan cheese doesn’t have garlic in it, so why add it here? If you’re using it to top already well-seasoned Italian food, you won’t miss any additional flavors in this vegan Parmesan. You can certainly add additional flavors, such as garlic powder or dried herbs, to this base depending on your intended use.
A salty, delicious alternative for Parmesan cheese.
Add all ingredients to food processor and pulse until small and crumbly. Do not over process.
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