My Plant-based Parmesan (Plamesan)

I love Italian Food! Vegan Spaghetti Bolognese is one of the stable meals on our weekly meal plan. Going plant-based, we sometimes missed this tangyness of a Parmesan cheese. Parmesan is a fix component for a delicious italian meal. But thank God there are so many beautiful ideas online of how to make a tasty vegan Parmesan! This is how I came up with our own version, now a fix part of our mediterranean cuisine. Strong flavors, melted with the ingredient that makes the cheese: Nutritional Yeast. We have loved it so much already still living in the yurt, and we still love it living now up North. Let me share with you how we do it, and I hope you like it as much as we do! Drop a comment below so we all know 🙂

Ingredients for my Plant-based Parmesan (Plamesan):

So simple, so easy. Now let’s get started!

Plamesan (My Plant-based Parmesan)

Maria-Julia

A simple substitute for parmesan, made with almonds, nutritional yeast, salt and lemon juice.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Cheese Alternatives

Cuisine Italian

Servings 4 people

Equipment

• 1 food processor or immersion blender

Ingredients

  

• 150 g almonds (skinless)
• 2 tbsp sea salt
• ca. 2 tbsp nutritional yeast
• 1/2 lemon (juice)

Instructions

 

• Put the almonds in a food processor. Add the salt and the nutritional yeast. Start with 1,5 tbsp of salt and 1,5 tbsp of yeast. Grind the almonds until they are more or less finely granulated. Add the lemon juice and blend a few more seconds. Now season to your taste. If you like it to be more salty, add more sea salt. The nutritional yeast has a very specific flavor. If you fancy it as much has I do, just add more to your taste.

  Voilà! There you have your homemade vegan parmesan!

Notes

Store the Plant-based Parmesan:

If you have Plamesan leftovers, you can store them in a jar in the freezer or fridge for 1 – 2 weeks.

Grinding the almonds:

The fineness of the almonds depends on the machine that you have at hand. If you like the vegan parmesan to be finer and have a high speed food processor, you can grind a bit longer.

Grinding device:

This recipe also works very well with an immersion (hand) blender! Try to do batch by batch, not all at once. Take the container in your hand, inclining and shaking it a little while blending. If the grinded almonds start to stick between the knife and the metal, switch the blender off or take it completely off the electricity, and carefully take the already grinded almonds out with your fingers. Never do that while the blender is plugged in!

Alternatives to almonds:

I used to make the same recipe with sunflower seeds when our budget didn‘t allow us to buy almonds. And we found it equally delicious! Cashews can also work, but I have no experience with it.

 

Keyword almonds, easy, vegan, vegan cheese