Vegan Parmesan Cheese
- 110 g (¾ cup) raw cashews
- 12 g (4 tbsp) nutritional yeast or more. go for it.
- 20 g (2 tbsp) raw pine nuts
- 15 g (1 tbsp) chopped green olives patted dry
- ¾ teaspoon table salt flavoured/smoked salt works beautifully
- lemon zest or juice untested
- ½ tbsp Red miso paste Or white miso paste – optional
- Adjust oven rack to middle position and heat oven to 275°F/135°C/Fan 115°C degrees. Process cashews, nutritional yeast, pine nuts, olives, miso (if using) and salt in food processor until finely ground, about 1 minute, scraping down sides of bowl as needed.
- Spread mixture on rimmed baking sheet in even layer. Bake until mixture is light golden and dry to the touch, about 30 minutes, stirring mixture and rotating pan halfway through baking.
- Let mixture cool completely, about 15 minutes. Break apart any large clumps before serving. (Parmesan substitute can be refrigerated for up to 1 month.)
We’re not vegan, I just enjoy the challenge of cooking vegan meals from time to time, so I made this from an America’s Test Kitchen recipe to go with a vegan one pot pasta dish. When we ran out of it, I missed it, but, we agreed, something was missing, so I tried a little garlic powder and onion powder – since I’ve seen others online using them, but then it tasted vaguely of sour cream and onion potato chips, which I love, do get me wrong, but “on pasta” wasn’t really the place for that. The next time I made it, I omited the powders and and added some miso paste and it was back to something I found myself eating straight out of the jar as I put it away after dinner.
I’ve been using Nocella olives, I might try a stronger flavoured olive, and maybe some lemon zest or juice. I also thought capers might work, but really, the “salty” is sorted, I think maybe it’s the “acid” that needs a tiny bump.