All-Purpose Seedy Vegan Parmesan

A web search will turn up dozens of variations on “vegan parmesan.” Which is exactly the point! There are, and should be, just as many nuanced versions of plant-based cheeses as there are of dairy ones.

So instead of keeping a definitive, one-size-fits-all recipe on hand, I use a loose framework that can be adjusted for different dishes or based on what’s in the kitchen. The three components are: (1) seed, (2) yeast, and (3) savory-pungent squishy thing.

Seed

To localize or regionalize this recipe, try to find some local sunflowers and/or sesame seeds. A softer grain could probably work, too, but I’ve yet to experiment with any. I like the texture that comes from combining two or more types of small seeds, but using a single variety will produce a more even consistency. Toasting the seeds will produce a richer, nuttier flavor, but raw seeds will have more of their nutrients intact.

Yeast

It’s difficult to find a local nutritional yeast, probably because of the fascinating but intensive process required to make it. I actually find it difficult to locate information about many brands of nutritional or brewer’s yeast, which leads me to suspect much of it is repackaged for private labels. But this topic probably deserves a post of its own. You could make a raw, unprocessed version of vegan parm without any nutritional yeast, but I do love the stuff.

Savory-Pungent Squishy Thing

The possibilities here are many. I’ve come to prefer either a mix of lemon zest and mince garlic or a dab of miso (I recommend Massachusetts’ own South River Miso Company). The miso is especially rich and savory, while the lemon and garlic give a brighter, tip-of-your-tongue bite. But you could also try sun-dried tomatoes, olives or olive juice, capers, sesame oil. Of course, the quantities here could vary, too, depending on whether you want a drier, breadcrumb-like topper or something squishy.

Regarding equipment, I have yet to try a version of this in mortar and pestle. That could be a fun albeit labor-intensive option. For electric options, smaller is better. I usually use either our second-hand/salvaged baby food blender or the “slap-chop” mini Cuisinart that we got for smoothie bowls last year.