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)
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!