vegan nut Parmesan (vegan, dairy free, gluten free)

(this post contains affiliate links which help fund this blog but at no cost to you)

 

I think one of the hardest things about going “all in” with a plant-based diet is giving up the dairy…especially cheese. It’s one of the foods I thought I could never live without and believed it would be easier for me to be a vegetarian than a vegan.

Thankfully, we’ve entered an era where it’s easier than ever to give up our “could never live without” foods, especially when our health is at stake.

So today I’m sharing with you one of my favorite “cheese hacks” for salads, soups, stews or where ever you might like a sprinkle of savory cheesy flavor (but without the dairy): vegan nut Parmesan. Three kinds to be exact.

 

 

I was first introduced to the idea of a vegan nut Parmesan in Angela Liddon’s first cookbook…her recipes were a life-saver to this vegan newbie! Besides the cheezy flavor they add to a dish, I also love that they add a pop of plant-based protein, especially to leafy green salads which have a lower protein content than other dishes.

Since trying that first vegan nut Parmesan, I’ve experimented with other nuts and seeds and found the three that I’m sharing with you today to be my favorites…

Pecan Parmesan: This is the one directly inspired by The Oh She Glows Cookbook. I love it on salads and roasted vegetables or even snacking on it right from the jar when I’m craving something salty.

Cashew Parmesan: I love this best with almost everything…pasta, pizza, soups, salads and stews and believe it most closely resembles the real thing in both texture and flavor.

Pistachio Parmesan: Sprinkling it over sweet potatoes is my favorite way to enjoy it, but it’s lovely on salads too.

 

And here are the recipes for each:

vegan nut Parmesan

A trio of nut Parmesans to get your cheese fix even without the dairy.

Course: Topping
Author: Andrea Anderson
Ingredients
Pecan Parmesan
  • 1 c. pecans, toasted
  • 4 tsp. nutritional yeast
  • 3 tsp. avocado or olive oil
  • ¼ tsp salt
Cashew Parmesan
  • 1 cup cashews
  • 8 tsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp avocado or olive oil
Pistachio Parmesan
  • 1 c shelled pistachios
  • 9 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 2 tsp avocado or olive oil
Instructions
  1. For each Parmesan (separately)...add the ingredients to a food processor or blender and pulse or mix until the nuts are finely chopped. Do not over mix or the nuts will begin to release their oils and stick together.

Store in an airtight jar in the fridge for up to two weeks.

    Fig + Pear Salad with Cherry Balsamic Dressing


    Oh my salad greens goodness! Each time I see this picture, I get hungry all over again.

    Normally, I rotate between 3-4 salad recipes each month…ones with ingredients that are easier on the budget than pistachios and cherries. However, there are times and occasions where something special is called for…like Mother’s Day perhaps? Or maybe a lunch with a friend who is like a mother or a sister to you.

    Perhaps it’s the pistachios that made me think of Mother’s Day. Because unless you buy shelled pistachios, you know it’s a labor of love to crack open enough for a meal. And word of advice? If you have lots of little (or big) hands around the house that would love to eat pistachios like candy, you might want to hide your shelled stash until the salad is ready to serve. Just sayin’. From experience.

    Reducing the balsamic vinegar is key to making this salad without adding sugar. I love how it pairs with the buttery pistachios, sweet figs and lightly sweetened pears. The mix of greens is up to you, but I advise staying away from watercress. Unless you love watercress, of course. I thought I might after reading Trumpet of the Swan back in grade school. But after trying it, I’ve decided it’s not a good idea to make food choices based on the preferences of fictional swans.

    You can receive the recipe for the full salad and cherry balsamic dressing (which has a secret ingredient), along with other exclusive recipes and updates, by signing up for my newsletter here: