vegan parmesan

Easy, 4 ingredient vegan parmesan cheese that's perfect on top of pastas, pizza and anywhere you'd usually use parmesan cheese!

How To Make Vegan Parmesan Cheese

raw cashews

yeast

tsp sea salt

garlic powder

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.

I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It's also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!

https://www.youtube.com/watch?v=9jVygv651Rw

Easy, 4 ingredient vegan parmesan cheese that's perfect on top of pastas, pizza and anywhere you'd usually use parmesan cheese!

Full Recipe: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

How To Make Vegan Parmesan Cheese | Minimalist Baker Recipes

Traditional carbonara is made with egg, parmesan and pancetta. And let&#x27;s be honest who did not love Spaghetti Carbonara?! 

So I just had to try a vegan spaghetti carbonara. Not only did I manage to veganize the carbonara in taste, but also conjured up a quick and easy vegan carbonara recipe. vegan | dairy-free | egg-free| lactose-free | opt. gluten-free | oil-free | whole foods plant based

Vegan Spaghetti Carbonara

6.3 oz (180 g) Spaghetti, Zoodles or gluten-free spaghetti

tbsp Aquafaba

almond milk

Pepper

tsp Liquid smoke (optional)

Turmeric

https://mediavine-res.cloudinary.com/video/upload/buqeaeh4fhovuejfvvog.mp4

Traditional carbonara is made with egg, parmesan and pancetta. And let's be honest who did not love Spaghetti Carbonara?!

So I just had to try a vegan spaghetti carbonara. Not only did I manage to veganize the carbonara in taste, but also conjured up a quick and easy vegan carbonara recipe.

A simple plant-based parmesan cheese made with raw cashews or almonds, nutritional yeast, a little Italian seasoning, and a pinch of salt. It's great on top of pastas, pizza, veggies and anything else you can think of.

Plant Based Parmesan Cheese

nutritional yeast

Italian seasoning

salt

Put all the ingredients in a food processor and mix, pulse, mix, pulse until it&#8217;s fairly fine and looks like parmesan. If you do want it &#8220;chunkier&#8221;, blend a little less.

This is absolutely delicious. So popular in my house that as soon as one batch is finished, I make another.

I cannot thank you enough for your recipes, they taste good and are really so simple.  I love you encourage us to change it to fit our taste. (I would do it anyway, but it's good to know you don't get offended)

LOL! Suzie, I love this message. It encourages me so much. First, I'm thankful and honored you love the recipes. But, I'm even more excited you make things fit to your liking. That's what it's all about. And, really...us food bloggers are just taking things we like and making it our own. We should be encouraging others to do the same. Peace and blessings.

Thanks! I looked up Anthony's nutritional yeast from the picture (you link sends you to Bob's Red mill). I was so excited to see that Anthony's has an unfortified nutritional yeast!! 

The more I find out about my health issues, the smarter I need to be. Due to a relatively common genetic mutation, my body can't process folic acid (synthetic); only methyl-folate (the active form). Neither can it process cyanocobalaman (B12), only methylcobalamon (the methylated form). 

Mine just came in and I am looking forward to trying it in this recipe and my tofu scramble. :) I really missed parm!! Excited to try it.

Nailed it! Obviously, this doesn’t taste just like Parmesan.... but it is an excellent substitute. It is also the third version of this I have tried from different food blogs, and it is the best for my personal taste. The Italian seasoning really is a great addition. Thank you so much for keeping these delicious recipes so simple!

This is so delicious! I made it today for your lasagna  tonight. It is so good!  Better than any other I’ve made. I now go first to your recipes when I want a guaranteed wonderful meal! Thanks

Love everything about this recipe!  The simplicity of preparation, the taste and versatility and......cashews!  Need I say more?

Love this stuff - 2nd time we've made it - and my Hubby actually made it this time !

I made this today and sprinkled some of it on top of the pasta veggie dish I had for dinner.  It tastes pretty good. I halved the recipe and still ended up with quite a bit. I was able to fill an 8 ounce maaon jar with an additional 2 spoonfuls left over. As for the time it took to whip this up, it literally took all of a few seconds...two to three pusles in my food processor.

My only critique is that I found the amount of nooch (nutritional yeast) to be a bit much and I actuallly happen to like nooch, but I found that the nooch overpowered all of the other ingredients. So next time I will cut the amount of nooch in half and then add more, if necessary, based on my taste.

All in all, this is a good recipe for vegan parmasean.  👍

Love this!  I put a lot on a large bowl of a stew that I make frequently of DIY broth with tons of seasoning as the liquid for a grain pot cooked with spices  (oat groats), beans cooked with spices (black-eyed peas), caramelized onions &amp; mushrooms, and garlic.    But still it needs SOMETHING.  Sometimes I mix in a few  tablespoons of dijon mustard or Trader Joe aioli,  But tonight was Shane's vegan parm and it is GOOOOOOOOD!  Pretty sure that I'm fuller due to the nuts.   The only tweak was 1/4t salt.   I have a no-salt italian seasoning and maybe I'll up that next time.  Love it, Shane!

Hey Colleen,  I make a batch about once a month or so since it's just Hubby and I, and it still tastes amazing!    Just make sure to keep it in the fridge with a proper lid that seals.  Since I used up all my regular (actual) parmesan cheese before going fully plant based, I found out that making a batch and a 1/2 will fill the 8 oz shaker that had the actual parm cheese in it and last a nice long time.

Hi Shane! Made this to go with the spinach &amp; artichoke dip today! Huge hit in my home! 

What nutritional yeast do you recommend for great flavor? I haven’t really found one I like a whole bunch yet, thank you!

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

My vegan butternut squash risotto is such a cozy main! It has about 10 ingredients and takes 1 hour to make. Enriching the warm vegetable stock with miso offers a crucial salty-umami quality to the finished dish.

Creamy Vegan Butternut Squash Risotto

olive oil, divided

salt black pepper

vegetable stock,

light miso

shallot, fine dice ((½ cup diced shallot))

garlic,

thyme

sage

smoked paprika

arborio rice ((DO NOT rinse))

lemon juice

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with 2 tablespoons of the olive oil, salt, and pepper. Once the squash cubes are all coated, arrange in a single layer and roast until tender, about 25 minutes.

Get the stock ready. Pour stock into a medium saucepan with a lid. Place a ladle to the side. Cover the stock and set it over medium heat on the stove. Bring to a simmer.

Place the miso in a small bowl and top it with a ladleful of warm stock. Use a whisk to “dissolve” the miso into the stock. Then, pour the miso-enriched stock back into the saucepan. Keep the stock on low heat so that it stays warm and is barely simmering.

Set a large, heavy bottomed pot over medium heat. Once hot, pour in the remaining 2 tablespoons of olive oil and swirl it around. Add the shallots and sauté until soft and translucent, about 8 minutes. Add the garlic, thyme, sage, and smoked paprika. Stir for 30 seconds.

Add the arborio rice and stir to coat in the oil and seasonings for about 30 seconds.

Add 2 ladlefuls of warm stock and stir. It should be lightly simmering. When the pan is almost dry, add 2 more ladlefuls of stock. Keep stirring every 30 seconds or so.

Repeat this process of stirring, waiting for the pot to almost dry up, and adding 2 ladlefuls of stock until the rice is just tender and the consistency is starting to get creamy. This takes about 25-30 minutes total. You may not need all of the stock!

When the rice is creamy and cooked through, add 2 teaspoons of lemon juice and stir. Add the roasted butternut squash cubes and stir once more. Give the risotto a taste to check the seasoning, and adjust if necessary (more salt or lemon etc). Serve the risotto hot with vegan parmesan for sprinkling.

These stuffed bell peppers are easy to meal prep and throw together any time.  Vegan cream cheese (homemade or store bought) keeps the filling satisfyingly creamy, while the bright peppers and savory Vegan Parmesan wrap balance out a seriously delicious meal.

Spinach and Chickpea Stuffed Bell Peppers

peppers,

Spinach, raw &

Onion, chopped

Vegan cream cheese (store bought

Easy Vegan Parmesan Cheese (see notes for recipe link)

Olive oil

tsp Granulated garlic

Sea salt

Preheat your oven to 400°F and boil a pot of water big enough to hold all of your peppers.

In a non stick pan, heat up 1 tbsp of olive oil and sauté the onions until they turn translucent over medium heat.  Then add the chickpeas, spinach, salt and garlic.  Place a lid on the pan and cook for 2-3 minutes until the spinach begins to soften and wilt.

In the pot of boiling water, carefully add your halved and deseeded bell peppers.  Boil for 3 minutes, and then remove from the water.  Lay the bell peppers on a lined baking sheet, open side up.

In the pan with your chickpeas, add the 2 cups of Vegan Cream Cheese.  Stir the mixture until it&#039;s evenly spread over all of the chickpeas and spinach.  Then remove the pan from the heat.

Spoon the creamy spinach and chickpea mixture into the bell peppers, filling each one.  Try to distribute the mixture evenly, so that they bake evenly.  Sprinkle the Vegan Parmesan Cheese on top of each pepper, and place the pan into the oven.

Bake for 20 minutes, or until the edges begin to brown.  Then remove from the oven and serve.  We like to drizzle some hot sauce on ours just before eating, but just a bit so the vegan parm doesn&#039;t go soggy.  Enjoy!

Vegan Parmesan Breadsticks are easy to make with pre-made pizza dough and a simple dairy free parmesan spread made with white miso paste, garlic, and nutritional yeast. Miso paste is the key ingredient that adds that fermented flavor without any cheese. You’ll be shocked how much these vegan breadsticks taste just like cheesy bread! Serve them as a side or party snack next to  marinara sauce.

Vegan Parmesan Breadsticks

Vegan-friendly pizza dough (defrosted, if needed)

black pepper

Miso Master Organic Mellow White Miso

water

garlic cloves

Make the parmesan spread: Add all the ingredients...

Make the parmesan spread: Add all the ingredients to a small food processor and blend until smooth, stopping to scrape down the sides as needed. Cover and set this aside while you prep the dough.

Prep the pizza dough: Lightly flour the outside...

Prep the pizza dough: Lightly flour the outside of your defrosted pizza dough, line a baking sheet with parchment paper, and preheat your oven to 450F. Use your hands to press the pizza dough into the baking sheet, creating a circle or oval shape about 1/2 inch thick.

Assemble: Use a rubber spatula to spread a...

Assemble: Use a rubber spatula to spread a generous amount of parmesan spread all over the top of the pizza dough. Depending on how much you use, the spread should make about 2 batches of breadsticks. Leftover spread can also be added to pasta and soups for a cheesy garlic flavor boost!

Bake: Sprinkle a pinch of ground black pepper...

Bake: Sprinkle a pinch of ground black pepper on top of the parmesan spread and bake for 10-12 minutes, stopping to rotate the baking sheet once halfway through.

Slice and serve: Carefully transfer to a large...

Slice and serve: Carefully transfer to a large cutting board and use a pizza cutter or large knife to slice the circle into 1-inch sticks. We then cut these sticks in half lengthwise. Serve immediately with a side of marinara sauce and enjoy!

https://mediavine-res.cloudinary.com/video/upload/cjuvs2rgyh5vymigu8sb.mp4

Vegan Parmesan Breadsticks are easy to make with pre-made pizza dough and a simple dairy free parmesan spread made with white miso paste, garlic, and nutritional yeast. Miso paste is the key ingredient that adds that amazing fermented flavor without any cheese. You’ll be shocked how much these vegan breadsticks taste just like the cheesy bread you get at your local pizza place! Serve them as a fun side or party snack next to some marinara sauce for dipping.

Easy Vegan Cheesy Bread

These Creamy Spinach &amp; Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour!

Creamy Spinach &amp; Pesto Chickpeas

olive oil

shallot (finely diced)

garlic (minced)

basmati rice (dry)

pepper

broth (I used vegan chicken broth)

lemon (juiced)

salt (if needed)

chickpeas (drained & rinsed)

vegan pesto (see notes)

non-dairy cream (separated)

spinach (chopped)

basil leaves (chopped, plus more for serving)

salt (to taste)

Heat the oil in a skillet over medium heat. Add the shallot &amp; garlic and cook down for a minute. Add the rice &amp; pepper and toast for 2-3 minutes, stirring frequently. Pour in the broth and stir. Bring to a boil, cover, lower the heat and simmer for 20 minutes. Remove the lid, add the lemon juice &amp; parmesan and stir until the cheese is melted. Taste and add salt if needed.

While the rice is simmering, heat the oil in another skillet over medium heat. Add the chickpeas, garlic power &amp; pepper and cook down for a few minutes, stirring frequently. Once the chickpeas start to brown, pour in the pesto &amp; 1/2 of the cream. Stir until combined and add the spinach. Continue to stir, adding the rest of the cream a little at a time, until the spinach is wilted. Simmer until the rice is done.

Right before serving, add the basil to the chickpeas, taste and add salt to taste.

To serve, add rice to each plate and top with the chickpeas. Sprinkle with grated parmesan, top with more fresh basil and enjoy!

https://www.youtube.com/watch?v=HBkxP3uwQtg

These Creamy Spinach & Pesto Chickpeas are served with lemon parmesan rice. A delicious vegan dinner that takes less than an hour!
*******
GET THE FULL RECIPE: https://www.thissavoryvegan.com/creamy-spinach-pesto-chickpeas/

FOR THE LEMON PARMESAN RICE
▢2 tablespoons olive oil
▢1 shallot finely diced
▢2 cloves garlic minced
▢1 cup basmati rice dry
▢1/2 teaspoon pepper
▢2 cups broth I used vegan chicken broth
▢1 lemon juiced
▢1/2 cup vegan parmesan
▢salt if needed
FOR THE SPINACH & PESTO CHICKPEAS
▢1 tablespoon olive oil
▢2 15-ounce cans chickpeas drained & rinsed
▢1/2 teaspoon garlic powder
▢1/2 teaspoon pepper
▢1/4 cup vegan pesto see notes
▢1 cup non-dairy cream separated
▢2 cups spinach chopped
▢10 large basil leaves chopped, plus more for serving
▢salt to taste
▢grated vegan parmesan optional, for serving

FOLLOW ME
Instagram: https://www.instagram.com/thissavoryvegan
Facebook: https://www.facebook.com/thissavoryvegan
Twitter: https://www.twitter.com/thissavoryvegan
Pinterest: https://www.pinterest.com/thissavoryvegan

Creamy Spinach & Pesto Chickpeas | This Savory Vegan

This pizza night salad is the perfect side to go with a pizza dinner. Finely chopped romaine, radicchio, cucumber, tomato, red onion, chickpeas, sun dried tomatoes, olives, and pepperoncini peppers are bathed in a robust red wine vinegar and thyme dressing. Ready in 30 minutes!

Pizza Night Salad

red wine vinegar

thyme leaves, minced

pepperoncini pepper brine

mayonnaise

agave nectar/fine sugar/honey

Dijon mustard

½ teaspoon Tamari soy sauce

sea salt and ground black pepper,

chickpeas

cherry tomatoes,

½ medium red onion, small dice ((about ¾ cup diced red onion))

½ English cucumber, small dice ((about 1 cup diced cucumber))

olives,

tomatoes

romaine hearts, finely shredded ((about 5-6 cups shredded romaine))

vegan "parmesan", for serving ((optional))

Make the dressing. In a sealable jar, combine the red wine vinegar, thyme, pepperoncini pepper brine, vegan mayonnaise, agave nectar, Dijon mustard, Tamari, garlic, salt, and pepper. Seal the lid on top of the jar and give it a good shake. Open up the jar and add the olive oil. Seal the lid back on and give it another shake. Set aside.

In a medium bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, pepperoncini peppers, olives, and sun dried tomatoes. Season this mixture with salt and pepper and toss with 3 tablespoons of the dressing.

Add the romaine, radicchio, and remaining dressing to a large serving bowl. Season with salt and pepper. Add ½ of the chickpea and vegetable mixture and toss to combine. Top the salad with the remaining chickpea and vegetable mixture, extra black pepper, and vegan &quot;parmesan&quot; if you like. Serve immediately.

This salad is amazing! I made it for my meat-loving family, and it was a big hit. I just prepped it for the week, and I'm really looking forward to enjoying it for dinner over the next few days.

Delicious!  This recipe popped up on my Pinterest feed, and the picture looked fantastic.  I am so glad I took a chance and made it for dinner, this will definitely go into my file as a salad to make again.  I didn't have it with pizza, it was a meal all on it's own.  Thank you for sharing!

This is probably the best salad I have ever had - I binged on it to the point of a serious stomach ache! 
The kids (6, 7) loved it and so did the grown-ups - none of us are into dressing so I tried a little just for the review, and ate the rest without it. This salad is incredible and I will be making it again this week. And maybe the next week. And the week after that...
I did have to sub the fancy lettuces for regular old iceberg due to availability in the area, but the salad still slaps so hard. I'll add more protein to it to make a whole meal of it next time.

Try making this with roasted or grilled broccoli instead of romaine if you want a different kind of salad. Delicious!  I’ve made a number of swaps, additions, and omissions and it’s great every time. You can’t go wrong with this one, it’s definitely in regular rotation at our house.

I make salads almost every day and was looking to make a different style of salad with homemade deep dish pizza, something with a touch more acid like the salads served with pizza at Chicago area restaurants while I was growing up,
I made this salad using the pickled sweet banana peppers that I had on hand and we enjoyed it very much. I usually use oregano with mint or oregano with marjoram in salad dressing, so using thyme was a nice change of pace too.

Delicious! Hearty enough to stand alone.  I make this for my oldest who is a vegetarian, chop up some optional chicken for the meat eaters and everyone is happy! Thank you for the recipe!

My new favorite salad. I have made this multiple times over the past few months. Great for pizza night, great for leftover the next day, it's just so delicious!

I’ve made this salad three times in the last week. So yummy with pasta, lasagna or pizza!

Love this salad and dressing! Crowd pleaser! Served with a pasta dish and looking forward to a pizza night! :-)

This is so delicious! You are right, it's perfect for pizza night. I will 100% be keeping this recipe handily. Yum yum.

Love this recipe and have made it a few times! It is a winner.

So tasty! I added a cup of cooked quinoa and turned this into a full on dinner salad. Super satisfying.

https://content.jwplatform.com/videos/HQcIj7JW.mp4

This pizza night salad is the perfect side to go with a pizza dinner. Crisp and finely chopped romaine, radicchio, cucumber, tomato, red onion, chickpeas, sun dried tomatoes, olives, and pepperoncinis are bathed in a robust red wine vinegar and thyme dressing. Ready in 30 minutes!

Get ready to wow with my Homemade Vegan Parmesan Cheese recipe!! With just 8 ingredients, it&#039;s easy to make, grates, and melts beautifully, and tastes so delicious! Use it on top of pizza, pastas, salads, soups, stir into sauces, or anywhere you would traditionally add a sprinkling of parmesan cheese.

Homemade Vegan Parmesan Cheese

potato starch

refined coconut oil (melted and cooled to room temperature (not hot))

olives

plant-based milk ((such

white miso paste

Add all ingredients to a blender. Blend the mixture until it&#39;s completely smooth and creamy, stopping to scrape the sides as needed.

Grease a heat-safe baking dish that has a minimum capacity of 2 cups / 500ml. (Make sure the dish you select fits into your steamer basket). Pour the Parmesan mixture into the prepared dish and cover with aluminum foil.

Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, place the dish inside and cover the pot with a lid. Steam for 35 - 45 minutes, until the parmesan is solid but still feels bouncy when pressed, and is darker in color.

Remove the dish from the steamer and let it cool slightly. Sometimes condensation can collect on the top of the Parmesan, creating a soft spot. Feel free to pat this dry before chilling. Cover and chill the Parmesan overnight in the refrigerator.

Once completely chilled, release the Parmesan block from the dish. You may need to run a knife around the edges to loosen it. Cut the Parmesan into a wedge shape by scoring the shape with a knife and then breaking it apart to create a rustic edge.Use the Parmesan as desired—it grates, slices, and melts beautifully.

Oh my gosh! This is my first attempt at ever making a vegan cheese and I cannot believe how good and easy this recipe is. I cooked it in glass container in the steamer tray of my thermomix for 45mins and the cheese turned out perfect. Thanks for such a great recipe. ☺️

This is the second time I’ve made this. So yummy and lasts forever in the refrigerator. Sometimes I just take a  little sliver and eat by itself.  Amazing flavor. Love your recipes.

I’m giving it a 5 because your recipes are great. However, I just have a question before I attempt to make it. Am I right in my assumption that I don’t want the dish sitting in any of the water once on the steamer? Your statement of several inches of water has me concerned that the dish will be sitting in water unless that is what it’s supposed to be doing.

Sam, thanks for your reply. I also wrote the Ceres company and got the same info. In the end, mine actually turned out delicious, it's just brown and there was the issue (concrete) with it in my blender. I had to scrape it out and use a small blender to blend it and that helped. Next time I'll just add the liquid ingredients first and the starch after, in batches.

Hi Sam. I used US spoon measurements for the nooch on down but used a metric scale for the rest. Here's where I think the culprit it's: the potato starch. The brand I use is a NZ brand called Ceres. It's confusingly labeled 'potato starch organic flour'. The person at the bulk food store I buy it from assured me it was starch and not flour though. I'll try and seek out another brand and report back with my results.

Sorry. Wrote that without using my manners. I know you're not in our kitchens with us when we're making these awesome recipes but I can't figure out why mine was concrete and it's frustrating. I used whole olives but painstakingly sliced them all. Do you think that maybe that's why? The recipe doesn't really state how much brine to add so I just used about a Tablespoon. I'll try this again but hopefully with a little extra clarity. Appreciate your recipes and instructions immensely.

5 stars for flavor but this one was a fail for me. I weighed the ingredients so I know that was correctly done. I just couldn't get it out of my blender. It turned into concrete. I watched your video for this recipe and yours poured into your container. How much olive brine did you add?

Well Sam, this is a huge WIN!  My  husband and I have been vegan for almost 12 years and have slowly taken all fake cheese out of our diet.  We just did not think it was good.  Plus I have a nut allergy so the cashew cheeses that people rave about were not an option.  I can honestly say that the only thing I have really missed is that lovely sprinkle of parmesan on a variety of dishes.  Now I have it back in my rotation.  I have made it twice now and the results are fantastic.  Thanks to previous reviewers who helped me out when I realized I did not have the olives I thought I did.  Capers it was and it was so delicious!    We ate the first batch so quickly we were shocked!  Thanks for all your food experimenting to give vegans such delicious choices!

GIIIIIRL. This is magic. Pure science but truly a vegan go-to. The shredding is exactly like normal parm. I’m NOT vegan but my partner is and he looooooves this recipe. Perfect in everything. Thanks!

Très bon mais le parmesan reste souple il n'est pas friable.Sinon il a très bon goût.Comment améliorer la texture pour qu'elle soit plus sèche ?Merci en tout cas pour cette recette 👍😁

https://content.jwplatform.com/videos/q2gBOzTY.mp4

Get ready to wow with my Homemade Vegan Parmesan Cheese recipe!! With just 8 ingredients, it's easy to make, grates, and melts beautifully, and tastes so delicious!

Top 9 vegan parmesan recipes from across the web

The most viewed vegan parmesan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Make Vegan Parmesan Cheese

Vegan Spaghetti Carbonara

Plant Based Parmesan Cheese

Creamy Vegan Butternut Squash Risot...

Spinach and Chickpea Stuffed Bell P...

Vegan Parmesan Breadsticks

Creamy Spinach & Pesto Chickpea...

Pizza Night Salad

Homemade Vegan Parmesan Cheese

Top 9 vegan parmesan recipes from across the web

The most viewed vegan parmesan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Vegan Parmesan Cheese

Vegan Spaghetti Carbonara

Plant Based Parmesan Cheese

Creamy Vegan Butternut Squash Risot...

Spinach and Chickpea Stuffed Bell P...

Vegan Parmesan Breadsticks

Creamy Spinach &amp; Pesto Chickpea...

Pizza Night Salad

Homemade Vegan Parmesan Cheese

The most viewed vegan parmesan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Creamy Spinach & Pesto Chickpea...