I am really into learning to cook vegan meals and snacks right now. The more I learn, the better my recipes come out. Since I am headed in a vegan direction, trying cheese replacements has been my new quest.
The easiest switch to make toward a vegan diet is the butter swap. Vegan butter products are excellent and I haven’t missed real butter at all. There is also the option of using different types of oil instead of butter, including coconut oil. So easy! Cheese and egg replacements are another story.
It may be surprising to learn that most block Parmesan cheese is not even vegetarian because of the way it is processed (using animal parts). This is a quick and simple recipe for dairy-free vegetarian and vegan Parmesan cheese for topping pasta, salad, baked potato, popcorn, or whatever you desire. Enjoy!
¼ cup nutritional yeast
1 cup raw almonds, unsalted
1 tsp salt
Add all ingredients to a food processor or blender and process until powdery. I prefer it with a little bit of texture from the almonds. The texture will be similar to powdered Parmesan cheese, not fresh grated Parmesan block cheese.
Store in the refrigerator in an air tight container for up to 2 weeks.