Best Vegan Parmesan Recipes

VEGAN "GRATED" PARMESAN CHEESE

Steps:

• Combine nutritional yeast, almond meal, and sea salt in a blender. Using short pulses, blend the ingredients just enough to come together.

VEGAN PARMESAN CHEESE SUBSTITUTE

Steps:

• Heat oil in a saucepan over medium-high heat. Add breadcrumbs; toast until they just start to gain color, 3 to 5 minutes. Add garlic and salt. Stir in more breadcrumbs if the mixture is too wet; add a little more oil if too dry. Toast until golden brown, 2 to 4 minutes more.

PARMESAN CHEESE SUBSTITUTE FOR PASTA (VEGAN)

Steps:

• Heat oil in fry pan at medium-high heat.
• Add breadcrumbs.
• Toast until they just start to gain color.
• Add minced garlic and salt.
• If too wet, add more breadcrumbs, if too dry add a little more oil.
• Toast until golden brown.

VEGAN PARMESAN CHEESE

Steps:

• Combine nutritional yeast and sesame seeds in a spice grinder and grind very finely.

VEGAN (KOSHER PAREVE) "PARMESAN CHEESE"

Steps:

• Blend all ingredients well in a food processor.

VEGAN "PARMESAN" CHEESE SUBSTITUTE

Steps:

• 1. Blend all ingredients in a blender until there are no more noticeable nut pieces. Store in an airtight container in the fridge. Recycling a used Parmesan cheese container works great. May adjust nuts and yeast according to taste.

EGGPLANT (AUBERGINE) PARMESAN - VEGAN

Steps:

• Preheat oven to 350 degrees F.
• In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
• Place flour, water or soymilk, bread crumbs each in separate bowls.
• Heat olive oil in med frying pan.
• Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
• Place 4 slices at a time, into olive oil in frying pan.
• Fry eggplant on each side or until golden brown.
• Place on paper towels to drain excess oil.
• In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
• Layer eggplant, tofu-spinach mixture and sauce.
• Repeat till all ingredients are done.
• Sprinkle cheese and bake for 30-45 minutes.

4-INGREDIENT VEGAN PARMESAN CHEESE

Steps:

• Combine cashews, nutritional yeast, salt, and garlic powder in the bowl of a food processor; pulse until a fine meal forms.

VEGAN CASHEW PARMESAN

Steps:

• Place all the ingredients and 1 tsp salt in a small food processor and blitz until it becomes a coarse powder. Transfer to an airtight container and store in the cupboard for up to 1 week.

VEGAN "PARMESAN"

Steps:

• Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
• Use in any dish where you would normally use Parmesan Cheese

VEGAN PARMESAN ORZO PRIMAVERA RECIPE - (4.4/5)

Steps:

• Cook the orzo in the vegetable broth according to the package instructions. We used a cup of frozen broccoli, microwaved. In a saute pan, add the vegetable oil, carrots, diced tomatos, corn, edamame and green onions. Cook until tender. Season with salt and pepper, to taste. Add orzo and broccoli to sauteed vegetables. Combine well and remove from heat. Stir in parmesan and garnish with parsley, if desired.

ALMESAN - VEGAN PARMESAN

Steps:

• Combine all ingredients into a blender and pulse until everything turns into tiny crumbs.
• That's it!

LIGHTER PARMESAN SPINACH-STUFFED POTATOES WITH VEGAN VARIATION

Steps:

• Preheat the oven to 450 degrees Fahrenheit. Pierce the potatoes in several places with a fork. Bake for 45 minutes, or until tender.
• Meanwhile, lightly coat a large skillet with nonstick spray and warm over medium-high heat.
• Add the garlic and cook for 1 minute.
• Add the spinach and cook, stirring frequently, for 2 minutes, or until wilted.
• Stir in the cottage cheese (or soy cream cheese substitute) and the Parmesan cheese (or vegan parmesan), and cook, stirring, for 2 minutes or until the Parmesan melts.
• Cut a 1-inch to 2-inch X in each potato and squeeze to open slightly. Divide the stuffing among the potatoes.

MY VEGAN PARMESAN

Steps:

• Combine all ingredients into a blender (or clean coffee grinder) and pulse until everything turns into tiny crumbs.
• That's it!

VEGAN PARMESAN

Steps:

• Grind the almonds into a fine powder using a coffee, nut, or spice grinder (a food processor works, but it takes longer. A hand blender does not work for grinding almonds.).

VEGAN QUINOA MEATBALL PARMESAN

Steps:

• In a medium pot bring the quinoa and water to a boil
• Turn the heat to low and place a lid on the pot
• Set a timer for 30 minutes
• When the timer goes off remove the pot from the heat and use a spoon to stir the quinoa until it sticks together and starts forming an almost dough like texture
• Add the parsley, onion powder, garlic powder, salt and pepper
• Stir until thoroughly combined
• Allow the mixture to cool for about 5 minutes (lid off) or until you can handle it safely
• Form the quinoa into meatballs (I got about 20 meatballs)
• In a large oven safe pan (it’s going under the broiler) add the oil and the meatballs
• Cook on medium heat, turning the meatballs occasionally to get evenly browned
• Top the meatballs with the sauce, heat until the sauce is warm
• Top with the cheese and place under the broiler until the cheese is melted
• Serve and enjoy!!