Vegan Parmesan

This recipe was originally shared on my tumblr in 2014. 

I try to live by the motto “why buy when you can make”. This is especially true in the kitchen, but increasingly so in everyday life. Now that I’ve learned to paint and draw okay, I make all my cards and feel guilty when I purchase one. Part of it is money, I could spend $5 on a card at the drugstore, or I could make one for pennies (this is especially true with food!). Gratitude plays a big role, you appreciate things more when you know what it takes to make them. Control is another big piece – especially for food  – knowing what is in something, where it came from, and how it was made is a big deal for me. With all of the empty terms used in food labeling, transparency can be really tricky to find. When you make things yourself you have control over how much you make, saving food from being wasted.

Parmesan is a pantry staple. Thinking back to childhood, we always had one of the green topped, plastic shakers in the door of the fridge. I hardly ever have it now, nor do I really miss it, but it was such a constant when I was growing up.

Unlike some other vegan cheeses, this recipes only calls for 3 ingredients and is super quick to make. First you toast off some white sesame seeds, and let them cool. Then you blend them up into a powder with a healthy pinch of salt and some nutritional yeast. That’s it.

Vegan Parmesan |

Vegan parmesan can be used just like a regular shaker of parmesan cheese – on pasta, salads, sandwiches, soups and in pesto and sauces!

Vegan Parmesan

  • Servings: yields one cup
  • Difficulty: easy
  • Print

This recipe is actually just a ratio – equal parts sesame seeds and nutritional yeast and salt to taste.

  • 1/2 cup white sesame seeds
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon salt
  1. Toast the sesame seeds in a dry pan until golden brown. Immediately remove the seeds from the hot pan and place in the freezer to cool down quickly.
  2. Use a food processor or blender to grind the sesame seeds, nutritional yeast and salt into a cohesive powder.
  3. Store in an old spice container in the fridge. The spice containers are nice because they have built in shakers, but if you don’t have any, a tupperware will do.

Laura Lemon