Is cheese the hardest thing to give up when you start a vegan diet? This has been true for many of my vegan friends. Watching others sprinkle a generous amount of parmesan cheese on their freshly baked pizza is torture, right?
Thankfully, many creative bloggers out there are helping us to solve the problem. Well, it’s not exactly a problem. As a foodie, you know what I mean. Having alternatives in a healthier way definitely adds fulfillment to life.
One of my favorite food bloggers, Dana, from minimalistbaker.com, has so many creative ideas for vegan recipes. One of them is cashew nut vegan parmesan cheese. If you are not allergic to nuts, her vegan version of parmesan cheese is well worth trying. However, for those of you who are dealing with multi food allergies, this nut-free vegan parmesan cheese will be your best choice.
To make this nut-free vegan parmesan cheese, you only need 4 ingredients.
Lightly roasted chickpeas
Quite simple, right? After blending them all together, you can sprinkle this healthy, homemade, protein and fiber rich parmesan cheese on any of your favorite dishes. Make sure you don’t roast your chickpea too long, otherwise the texture will be too dry.
Don’t forget to bring it to your next vegan pizza adventure.
- 3/4 cup lightly roasted chickpeas see note
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 3 tablespoons nutritional yeast
- Combine all ingredients in a food processor. Blend until well mixed.
To make the lightly roasted chickpea, lightly coat soaked chickpeas with canola oil and roast at 375 ℉ for approximately 30 minutes. You want to keep the inside of chickpeas soft instead of crunchy. Otherwise the vegan cheese will be too dry.