Vegan Parmesan Cheese 3 Ways (Nut-Free Option)
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
10 servings
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Calories
82 kcal
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Cuisine
American
Vegan Parmesan Cheese 3 Ways (Nut-Free Option)
Description
The recipe titled Vegan Parmesan Cheese 3 Ways (Nut-Free Option) centers on creating a plant-based cheese substitute using a base of walnut halves or seed blends combined with nutritional yeast and lemon juice for tang and umami. The mixture is pulsed in a food processor to achieve a coarse crumb consistency before being baked at a low temperature to dry out without browning. The result is a versatile, crumbly cheese replacement that can be stored refrigerated or frozen for extended use.
The flavor combines the nutty depth from walnuts or seeds with the sharpness of nutritional yeast and brightness from lemon juice or zest, depending on the variation chosen. Texturally, the cheese offers a coarse but crumbly quality suitable for sprinkling on pasta, salads, or soups as a dairy-free topping.
This preparation is useful for those avoiding dairy and nuts, thanks to seed-based versions. The instructions also highlight an option to skip baking for a raw, zestier version. The recipe’s storage suggestions allow for several weeks refrigerated or longer if frozen, enabling users to prepare in advance.
Ingredients
- 1 ⅓ cups walnut halves The pumpkin/hemp combo has a fairly strong hemp flavor, so if that's not your thing, increase the pumpkin seeds and decrease the hemp, or sub raw sunflower seeds, or 1 ¼ cup brazil nuts or ½ cup pumpkin seeds plus ⅓ cup hemp seeds
- 1 tablespoon lemon juice fresh
- 1 tablespoon nutritional yeast
- ½ teaspoon salt fine sea salt
Instructions
- Preheat oven to 250 degrees F, and line a baking sheet with parchment.
- Place the nuts (or seeds) in a large food processor and pulse until they're the texture of coarse crumbs. Add the lemon juice, nutritional yeast, and salt, and pulse several times to combine.
- Spread the mixture on the prepared pan and bake for 10 minutes. Remove from oven and stir. If preparing the seed version, it may be done at this point. It should be dry but not browning. If the mixture still seems moist, return to the oven and bake for another 2 to 4 minutes, keeping an eye on it so the nuts/seeds don't brown.
- Allow to cool completely. Store in an airtight container in the refrigerator for several weeks, or freeze for longer storage. Can be used straight from the freezer.
Notes
- This cheese can be made raw by replacing lemon juice with a small amount of lemon zest, yielding a zestier but less tangy flavor.
- Adjust seed and nut proportions to minimize hemp flavor if it is undesired, substituting with pumpkin seeds, sunflower seeds, or brazil nuts as recommended.
- Store the cheese in an airtight container in the refrigerator for several weeks or freeze for longer storage, using it directly from the freezer as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 118mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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