Vegan Parmesan Cheese
This is probably as close as you will ever get to having proper Parmesan cheese if you are vegan. It is such a tasty cheese alternative and so easy to prepare at home. I have a stash ready for my epic veggie bolognese and sometimes sprinkle it over salad or just some bread. Tastes absolutely beautiful.
I use my silicone baking mat to bake the base for this vegan cheese and it works a real treat. No sticking and super easy to transport around.
- 40 g white miso paste
- 1 tsp maple syrup
- 10 g olive oil
- 30 g hemp seed
- 30 g sunflower seed
- 1 tsp oregano
- 20 g nutritional yeast
Preheat the oven to 120 / 100C Fan / Gas Mark 0.5. Line a baking tray with a silicone mat or greaseproof paper and set aside.
Place the miso paste, maple syrup, olive oil, hemp seed, sunflower seed, oregano and nutritional yeast in the mixing bowl. Combine 20 Sec. / Reverse Speed 2.5.
Spread the mixture onto the prepared tray and bake for 40 minutes until completely dry. You can, halfway into the baking process, break the mixture apart a little to speed up the drying process.
Remove from the oven and leave to cool completely. Then, tip the mixture into the mixing bowl and blitz 10 Sec. / Speed 10. Fill into a jar and keep dry and cool for up to 4 weeks.
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