Vegan parmesan? Yup! Tasty? Very much! Easy to make? Super easy! This vegan recipe is perfect for pasta, lasagna, risotto, tortilla, pizza and so on. It does not melt, but anyways, I find it to be a great replacement for non-vegan, non-ethical ones. Try it out and you will not be disappointed!

The inspiration for this recipe came out from vegan parmesan cheese I got from the shop. It was delicous but so expensive. I decided to make my own. It took me a while to get to the flavor that I was satisfied with but I got there in the end! Later on, I found some similar recipes on the internet, but not one of them was asking for the lemon juice - in my opinion, it makes all the difference! So please, make yourself a favor and try this recipe!

When making vegan cheese it is important to use good nutritional yeasts. There are so many brands yet not all are equal. Some do not have that much of a cheese taste, some are just average and others are outstanding. It is worth to put some time into finding the right ones. Do not give up, ask around and I promise you - you will find your perfect pick! I am buying my nutritional yeasts in the zero-waste section of my local vegan supermarket and so far it is the best one I found here, in Berlin. I am sorry I cannot recommend any specific brand. I am sure you will find something good!

Every ingredient in this recipe is very important so try not skipping or changing any of them. Be careful with salt and lemon - you do not want to overdo it, but, at the same time, they are both very crucial in this recipe! Mixing well when adding the lemon juice is important. You do not want the juice to create just one big clump. There will be a few small ones, but that is ok. I find hands to be the best mixing tool! You might add more garlic if that is your preference. I find the amount mentioned in the recipe below perfect though!