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Vegan Parmesan Cheese

This is one of our easiest plant based cheese versions! Prepared in less than 15 minutes, this Parmesan has the cheesy umami flavor and consistency of freshly grated parmigiano reggiano. It’s healthy, tasty and great for Italian dishes. Try it out with our saffron risotto or as an add-on to this delicious quinoa pizza.

Season: all

Overall cooking time: 5 mins

Kitchen utensils: food processor

Ingredients for 100 grams:

  • 100g cashew nuts

  • 5g yeast flakes

  • ½ tsp salt

  • ½ tsp mustard seeds

  • 1 small clove of garlic


  1. Blend yeast flakes, salt and mustard seeds to a fine powder in your food processor. Add the garlic and blend once again.

  2. Now, add your cashew nuts. You get a finely ground parmigiano that you can use straight away or keep in the fridge until you need it!

According to different sources, the shelf life is up to 14 days. We don’t know actually, because we always finish it up way earlier!

Nutritional values pro 100g:

640 kcal | 23 g protein | 25 g carbs of which 8 g sugar | 49 g fat | 6 g fibre

CO2 emissions per 100g: 421 g

For comparison - Parmesan (cow’s milk): 942 g

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