MRK’s dairy-free faux parmesan recipe

So… You have a friend coming over who can’t do dairy, and you want to serve something that calls for Parmesan cheese. Here’s my faux parmesan recipe.

  • 1 Tbl miso
  • 1 Tbl olive oil
  • 4 Tbl pinenuts
  • 2 Tbl pecans (If you have a friend who is allergic to tree nuts, roasted sunflower seeds work)
  • 1/4 tsp sugar

Put it all in a food processor and blend the heck out of it.

Now, you can use it as a 1 to 1 substitute in a recipe. Obviously, it doesn’t melt, but it has that nutty, sweet, salty thing that Parmesan has. And if you want that crusty cheesy goodness on top of a casserole? Mix it with bread crumbs, spread it on the casserole and it toasts up beautifully. (Yes, it works with gluten-free breadcrumbs)

Did you know you can support Mary Robinette on Patreon!

7 thoughts on “MRK’s dairy-free faux parmesan recipe”

  1. If you also want soy-free (or just want a variation), I’ve done one that’s roasted cashews and nutritional yeast and a bit of salt and garlic powder, and that works quite well with similar properties.

  2. For someone who is nut-allergic/averse, pine nuts are as likely to kill as pecans, so double up on the sunflower seeds (I don’t suppose peanuts–which are legumes–would work, because the flavor is too marked?)

  3. This does sound yummy. I’m pretty fond of plain egg noodles with butter and parmesan, so this would be a good change.

  4. We use walnuts and nutritional yeast. buzzed together in a food processor — not exactly as a substitute (never ate parmesan) but as something else to sprinkle on pasta.

Comments are closed.

Scroll to Top