Plant-Based Parmesan Cheese

A delicious vegan-friendly Parmesan "cheese" substitute that's made with just 5 plant-based ingredients. It sprinkles like Parmesan, is loaded with umami, and has a slightly tannic acidity that mimics a well-aged cheese.

Course Condiments & Pickles

Cuisine Italian

Keyword plant based, plant based cheese

Level Beginner

Main Ingredient Nuts

Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 48kcal

Author Marc Matsumoto

Equipment

Ingredients

5 grams dried shiitake mushrooms (1-2 small mushroom)
16 grams nutritional yeast (~¼ cup)
½ teaspoon salt
50 grams raw cashew nuts (~⅓ cup)
35 grams walnuts (~⅓ cup)

Grams + US Cups - US Standard

Instructions

Remove the tough parts of the stems from the 5 grams dried shiitake mushrooms and crumble it into a spice grinder, food processor, or blender along with the 16 grams nutritional yeast and ½ teaspoon salt. Pulse until it has turned into a powder. Transfer to a bowl.
5 grams dried shiitake mushrooms, 16 grams nutritional yeast, ½ teaspoon salt
Add the 35 grams walnuts to the spice grinder and pulse until it's roughly crumbled. Transfer this to a bowl with the nutritional yeast.
35 grams walnuts
Add the 50 grams raw cashew nuts to the spice grinder and pulse until roughly crumbled and transfer to the bowl.
50 grams raw cashew nuts
Stir the mixture together until it is uniform and the texture of damp sand.
Store in an airtight container in the refrigerator until use.

Video

Nutrition