Vegan “Parmesan” Cheese

Vegan “Parmesan” Cheese

My family loves eggplant parmigiana I made two version today( gluten free and dairy free/began). I used panko breadcrumbs to bread the eggplant to make the vegan and dairy free Eggplant Parmigiana. I took the panko breadcrumbs and ran them through the blender and added Italian seasoning, garlic powder, onion powder, salt and pepper. It became nice fine so you can use better. I used almond milk but you and any kind of alternative to dip the eggplant in before you bread it. The shredded mozzarella cheese that I used So Delicious Dairy Free (its vegan too). You will use one bag for this recipe and made my own version of “parmesan cheese”. Then add the rest of the ingredients. Use your favorite sauce and layer it (sauce, eggplant, mozzarella cheese, parmesan cheese and then sauce; repeat till you have sauce then the rest of the mozzarella ). Preheat oven at 400 for 30 minutes till the top bubbles and a little browned at the edges.

Vegan and Dairy Eggplant Parmigiana

Here is the my version of “Parmesan” Cheese

Vegan “Parmesan” Cheese

Recipe by Lucy ChesnaCourse: DinnerDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

165

kcal
Total time

30

minutes

Ingredients

  • 1/2 cup almond flour

  • 4 tbsp nutritional yeast

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • salt and pepper to taste

  • 1/4 roasted sunflower seeds

  • 1/2 raw cashews

Directions

  • You want to pulse almost fine the sunflower seeds, cashews, nutritional yeast and almond flour together
  • Put the mixture in a jar sealed and it will stay fresh in the frig for 2 weeks

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