Homemade ‘parmesan’

Homemade ‘parmesan’

Parmesan has a fascinating history from Italy, but like many foods now, what we refer to as something, is far from the real product. Officially, under European law, only parmesan made in the Italian regions of, Parma, Reggio Emilia, Modena, Bologna (west of the Reno) and Mantua (south of the Po), can be called parmigiano- reggiano. Not to mention, did you know, that not all parmesan cheeses are vegetarian? Some are made with an enzyme from the calves stomach lining called rennet.

In case you are looking for an alternative, this easy, 5 ingredient, nut based, parmesan style, topping is calling your name.


1 cup cashews
4 Tablespoons of nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
Sprinkle of salt (pink Himalayan, a current favorite)

Add all ingredients to a food processor and blend until crumbly
Store in a jar and keep nearby to sprinkle over toast, pasta, pizza, salads, soups or anything!

Just one thing, if you sprinkle over spaghetti, don’t forget to twirl with your fork, a must in my house growing up. I remember my uncle teaching me as a small kid and every time I do it, I think of him.

It’s the only way to eat pasta. 

Have a favorite food memory? Comment below. 


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