Sprinkling vegan parmesan over dishes will give them a whole new dimension of flavour, so it’s no wonder I keep on making new batches ever since first trying it out.
I first tried making vegan parmesan while on the hunt for new ways of including nutritional yeast in my diet to get a higher intake of B vitamins. I already used it all the time to add a bit of that ‘cheesy’ aroma to recipes but I never imagined it would actually substitute parmesan this well.
Nutritional yeast is actually deactivated yeast, meaning it cannot make bread rise and doesn’t cause yeast (such as candida) overgrowth in our bodies. It is nonetheless the same Saccharomyces cerevisiae yeast as found in regular yeast and contains an abundance of B vitamins (in rare cases this isn’t true, so make sure you read the label carefully), as well as all nine essential amino acids and quality proteins, all of which are hard to obtain when one is on a vegan diet.
Enter vegan parmesan that has now become a staple in my kitchen, finding its way onto pasta, risotto and even avocado sandwiches. It’s really simple to make and you only need 3 ingredients and a food processor (I use the Blendtec Twister jar).
How to Buy Nutritional Yeast?
When buying nutritional yeast, make sure the producer states it is primary grown (not a side product of brewer’s yeast) on sugar cane molasses (sugar beet is often genetically modified). Most of the nutritional yeast products include synthetic vitamins that were added to increase especially the vitamin B12 content, so if you want to avoid those, look for manufacturers that don’t add vitamins to the product, such as the one below:
- KAL Nutritional Yeast Flakes – non-GMO, gluten-free and without added synthetic vitamins.
- ½ cup raw cashews
- 2 tablespoons of nutritional yeast
- ½ teaspoon of salt
- Carefully blend the ingredients in a food processor to retain some of the rough, chunky texture.
- Sprinkle over dish of choice.
- Keep sealed in a jar.