Vegan Parm-Like Topping

If you ask my husband, he will confirm that I am a “spaghetti with my parmesan” type of person. I love toppings. On everything. I also love gravy. But toppings. I like them when they’re generous and basically the main thing. Fried onions? Load ‘em on! Parmesan? I like pasta with my parmesan!

But of course, when you go plant based, or take part in Veganuary, parmesan is no longer an option - or is it? Well, maybe not parmesan in the traditional, stinky-feet smelling sense anyway. I do have a really tasty alternative, however.

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The following is a true story: I spent a Christmas only college campus one year with someone who sprinkled ground nuts on their pasta and I was really excited about that. It tasted delicious. Then, a few years later, my dad started putting ground flax seed on everything to up his fibre intake. He would grind his own flax seed and keep it in a little bag. I decided to subscribe to that as well. I figured as well that since I love nutritional yeast flakes on popcorn, that I could start doing that too. Then I saw some vegan parmesan recipes floating around and it had nuts and the yeast flakes in it. I added my ground flax and some onion powder and became a happy camper.

I hesitate to call this a vegan parmesan because it tastes nothing like the smelly cheese, but it sure tastes delicious. I can’t not have this on top of my spaghetti now. It’s also delicious on green beans, and even salad! Seriously, just go to town with it, because it’s so yummy!

There is no reason to think that just because you go on a plant based diet that you will have to give up so much. Instead, you gain so much because you get to experiment with flavours and foods that you would not have normally expected to!

Vegan Parm-Like Topping

what you need:

• 1/2 cup nutritional yeast flakes

• 1/2 cup raw cashews

• 1 TBSP ground flax seed

• 1 tsp sea salt

• 1 tsp onion powder

what to do:

Add all ingredients to a food processor and mix until combined well.

Keep mixture in the fridge for about a month.

PRO TIP: Did you know that the tops of parmesan cheese containers fit perfectly onto a mason jar? If you have one, keep it to use for this stuff!

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Do you love toppings too?

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The Most Delicious Cashew Cream Sauce

I cannot tell you half of the raving I hear about this sauce. I made it for a vegan lasagna a couple of weeks ago, and let’s just say, I made sure that the spatula got every last drop of it out of the blender. The spatula didn’t have any left on it by the end either if you catch my drift.

We discovered that this sauce is good on everything. We put it in our fajitas, added some to our enchiladas before (and after!) baking them (goodbye vegan cheese!), and my husband even likes spreading it on his bread in the mornings! My guess would be that it would make a fantastic vegan queso...just putting that out there. Must experiment more to find out.

The stuff is gold - and not just because raw cashews are expensive.

I think I have officially found my cheese alternative, and I am crazy excited to share it with you!

Cashew Cream Sauce
Makes about 2 cups

what you need:

• 1 ¼ c raw cashews (soaked overnight or for an hour in hot water if you don’t have a high speed blender)

• 1 cup almond milk, unsweetened

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1 tsp lemon juice

• ¼ c nutritional yeast flakes

what to do:

Add all ingredients to blender and blend until very smooth

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Have you tried a cashew cream sauce before? Tell me about it below!

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