How to Make Plant-Based Parmesan

Ground almonds. Most recipes use raw cashews, but I think almonds taste so much better (and closer to the real flavour of cheese). Unsalted, unroasted almonds are a good choice here—the recipe tastes best when salted to taste with Himalayan salt (you don’t want to overpower it with salty almonds 😖). For convenience, I like to grab store-bought ground almonds (See Tip 1👇🏼), but you can also blend them at home (if whole almonds are what you currently have). Blanched almond flour works great, too!

Nutritional yeast. "Nooch" is key ingredient to give plant-based recipes that authentic cheesy taste. See Tip 2👇🏼. Like in my low-fat vegan cheese sauce, it makes this recipe super nutty (and rich in B Vitamins). My favourite nooch brand is Marigold Engevita®. Bragg’s is a good option, too, but make sure not to opt for brewer’s yeast from this brand—it’s not the same.

Garlic and onion powder (sift both to avoid lumps). The secret ingredients that bump up the flavour complexity. They make up for all those subtle flavours found in real parmesan.

Himalayan pink salt. Parmesan is traditionally super salty, so this ingredient really contributes to the authentic taste. Sea salt works as an alternative, but because it’s milder, you may need to add a little more for the same flavour.

Cheeky Vegg Seasoning. A personal favourite of mine (or I’d say, the secret ingredient in my recipe). It adds an additional layer of taste to the cheese—one that brings a savoury, umami hint. I prefer to make it myself (with this recipe) because I don’t like the flavours of store-bought, and it’s also a bit hard to find a gluten-free option. Homemade is so much more affordable—and yummier!