Personally, I don’t miss the taste of ‘conventional’ Parmesan cheese at all. As dairy products would always leave me feeling sick and sluggish I simply cut it all out of my diet at one point in my life. Once I learned more about the dairy industry and the effect dairy products have on the body I was glad I did. If you’re interested in the topic and haven’t heard about it already, I highly recommend watching the documentary ‘Cowspiracy’ to get more information.
Let’s get back to the recipe: being vegan doesn’t mean that you have to miss out on the little extras like Parmesan on your pasta. On the contrary, if you’re open to trying something new there’s a whole universe of recipes and vegan versions of your favorite dishes out there waiting to be explored. In this case, it will only take you a few minutes to make some healthy, vegan Parmesan as a topping for your pasta or any other dish you’d like to put it on.
homemade vegan parmesan: makes ~ 120g
100g of raw cashews
2-3 tablespoons of nutritional yeast flakes
1 clove of garlic
Put all your ingredients in a food processor/blender (I use an Omniblend V) and blend on low until a crumbly consistency has formed and the Parmesan is slightly starting to stick to the sides.
Et voilà, you just made some vegan Parmesan. Now use it as a topping for any dish you like. I made vegan pasta with basil pesto, so delicious! Put the rest in a glass jar or an airtight container and store in the fridge. I recommend using it up within 5 to 6 days. Last but not least: enjoy!