Vegan Parmesan Cheeze (Dairy Free, Gluten Free + Raw) + Cheezy Pasta

Vegan Parmesan Cheeze

Cheese was one of the hardest foods for me to give up, and I’ve heard from a lot of people that this is where they give up when trying to go vegan. But it shouldn’t be, because vegan cheeze is freakin’ awesome!

I have a handful of vegan cheeze recipes that I have for different uses, including the mozzarella nacho cheeze. This is by far one of the easiest (not that the others are hard!). 3 ingredients, blend and done.

Nutritional yeast is one of my favorite ingredients. It has so many awesome uses. But mostly, it just tastes like cheese! You can find it in health food shops, on Amazon or on iHerb here.

Parmesan Cheeze
 
Vegan parmesan cheeze that is dairy free, gluten free and RAW!
Author:
Ingredients:
Method:
  1. Add ingredients to the blender (or nut grinder or food processor - I use a Vitamix), and pulse until walnuts are ground (I use a Vitamix). Be careful not to over blend as it will become wet and sticky. You want it more like a powder.
For Cheezy Pasta:
  1. Serve with your favorite gluten free pasta. Add some sautéed garlic, onion and tomatoes.
For RAW Pasta:
  1. Spiralize 2 zucchini's and place in a colander. Sprinkle with some salt and let drain for 10 minutes. Rinse and pat dry.

Use the code ZIV994 at iHerb and save $5 (orders less than $40) or $10 (orders more than $40) off your first order!

Here’s a fun story for you:

Me: “Hey Ash, there’s two frogs outside the window and they are hugging! Awwwww its so cute!”

Ash: “Uhhhh…”

Me: “Aw look they love each other!”

Ash: “Ohhhh…”

Me: “Wait, the top ones moving. Oh. Oh. Ewwwww. Frog sex!”

Well, that was embarrassing. Luckily it was just me and Ash here. But now I have shared it with you. Owning it!

Things have been craaazy busy here lately, with work, Ash’s birthday and moving house. In between it all we’ve been getting close with nature (like watching frogs have sex).

The cows next door escaped from the farm (twice!), so we had cows roaming the back yard. Have you ever seen a baby cow run? It’s pretty adorable.

There was a fox just outside the window one day, a few snakes another day, plus there’s been green frogs running around outside the house (gettin freaky).

Come for the vegan cheeze, stay for the baby cow pictures…

cows

 

Moo CowsVegans, did you find giving up cheese hard? Are you still trying to give up cheese?

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20 comments on “Vegan Parmesan Cheeze (Dairy Free, Gluten Free + Raw) + Cheezy Pasta

  1. Pingback: Dairy Free Vegetarian Recipes

  2. I woke up one day, and I was then a vegan. It has progressed for the better, though complicated. It was never hard giving up cheese, never looked back. But I have had its pleasure a few times over the past years.

    Thank you for your tricks.
    As I used to call myself,
    “Cheeseus”

  3. It took me ages to be able to give up cheese as well, so I know the feeling. But I think I’ve finally done it (I’ve been cheese free for about 2 months now and I don’t miss it at all – do I sound like a drug addict? Haha). Love your cheese recipes! Can’t wait to try this one 🙂

    • I think everyone sounds like a drug addict when it comes to cheese, “I know its bad for me but I just can’t quit!” haha. Hope you like it 🙂

  4. I went cold turkey and didn’t find it hard, but three years later and I’d be lying if I said I didn’t crave cheese sometimes. Specially melted cheese. I live in Chile and apart from not having nutritional yeast, we have no vegan cheese that melts. I did bring some with me last time I went to Brazil, and also managed to make some of my own (that costs a lot so I don’t do it often). So yes, it can be hard, but I have no intention of going back to eating it.

    • Hi Camilla, Oh I feel so sorry for you that you can’t get nutritional yeast there! Makes it a bit harder. Heres an awesome cheeze sauce recipe that doesn’t require nooch to taste awesome: 2 cups macadamia nuts or cashews + 1 lemon juiced + 1 teaspoon salt + a chunk of brown onion + water as needed, blend in a blender (Vitamix is best) until creamy. Hope that helps! 🙂

        • Hi, theres not brown onion in this recipe so not sure which one your referring to. But if the ingredients call for brown onion that just means normal onion – maybe you call them yellow onions where you are? It will always say in the instructions if they need to be cooked. Thanks 🙂

          • the recipe does call for ‘a chunk of brown onion’ – did you mean something else? I would love to try the recipe

          • Hi Marie, sorry I know, I didn’t see that they were replying to that specific comment and thought they were commenting on the blog post. I see that was my mistake. So yes that recipe I gave in the comments is just a raw chunk (anywhere from 1/4 – 1/8th of an onion) of normal onion (we call them brown onions here).

      • I’m looking for a raw cheese recipe without salt or yeast, so I’m very happy to see this comment 🙂 Is the salt necessary, and is there anything I can replace it with? Like dulse flakes or spirulina or something. Not that I know what Spirulina tastes like, I just saw it in another raw recipe!

        By the way, the reason real cheese is addictive is because it actually is – it contains opioid compounds. Dairy is particularly addictive because the opioid compounds are designed to give the calf feelings of love towards the mother.

        Also, I have been a vegan since I was 14 or 15 (age 22 now) and only heard of nutritional yeast about 2 years ago. It tastes somewhat like stale peanut butter to me, I can’t believe how popular it is! It isn’t raw because the yeast is cooked to de-activate it.

        Vegan cheese has come a long, long way since I went vegan. My favourite is Redwood/V-Bites Cheezly soya-free cheddar. The soya-free stuff taste much better and is simply made from oils and yeast extract. However, I’m trying to go raw now, hence my search for a natural alternative 🙂

        • Hi Vicky, I would say the salt gives it that good cheesy bite, but even a tiny pinch of it is better than nothing in this case. You could try sea seasonings with dulse flakes, it still has sea salt though. I wouldn’t recommend spirulina, it doesn’t really have a salty taste, more fishy. Instead of the yeast you could try 1 or 2 cloves of garlic, I think that would work well. I have been experimenting with vegan cheese for awhile and am pretty excited about the recipes I have been working on for my book! 🙂

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    • Hi Crystal, do you think its the nuts that are making it moist? Adding more yeast should help. If its coming out to moist, you can try using a less oily nut, like almond or cashew 🙂

  6. Hi Shae —

    I love this recipe. Just whipped it up last night for our pasta. Yes, I’m a vegan (just over a year now) and yes, giving up cheese was the biggest challenge. Believe it or not, I actually prefer this recipe to real parmesan. I had been using a similar recipe which required toasting the walnuts first. So unnecessary!

    Thanks and keep up the great work!

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