THE BEST TOFU SCRAMBLE RECIPE

Are you looking for a healthy savory breakfast? This easy vegan tofu scramble is the right choice. It will not disappoint you.

After many attempts, I finally came with the best tofu scramble! I made this recipe with tofu, onion, oil, and a special sauce, which makes all the magic. It’s so delicious!

You can enjoy it on its own, with toast or bagel, roasted potatoes, vegan sausages, or turn it into a burrito. Either way, it will be incredibly tasty.

THIS TOFU SCRAMBLE IS:

• vegan
• egg-free
• dairy-free
• gluten-free
• healthy
• high in protein
• nutritious
• savory
• flavorful
• easy to make
• so tasty
• perfect for breakfast/brunch

WHAT YOU NEED TO MAKE TOFU SCRAMBLE:

You need the following ingredients to make this Vegan Tofu Scramble:

• Chickpea flour – The base for the sauce.
• Nutritional yeast – This adds umami flavor and makes the tofu much tastier.
• Black salt (Kala Namak) – Essential ingredient! That’s what makes the eggy taste.
• Turmeric – Turmeric gives the tofu a beautiful yellow color.
• Onion powder – For more flavor.
• Unsweetened Almond milk – To help combine the sauce.
• Plain vegan yogurt – Yogurt adds creaminess. The tofu will be less dry. Use unsweetened plain plant-based yogurt. I used soy yogurt.
• Dijon mustard – Mustard adds tangy and sharp flavor.
• Sea salt – The recipe calls for both black salt and sea salt because I find the black salt not salty enough. To make it salty enough, add a pinch (or more) of sea salt.
• White Pepper – Which adds a little dash of heat. You can use black pepper as well. Use more or less depending on how spicy you want it.
• Olive oil – Use any oil of choice. I also like to use sunflower oil.
• Yellow onion – This adds a bit of sharp flavor.
• Firm tofu – I prefer using firm tofu – it has the perfect texture for scramble eggs. You can also use extra-firm tofu. Silken tofu does not crumble well. Make sure to dry the tofu with a kitchen towel or napkin to discard any excess liquid.

Equipment you need:

• Small bowl
• Fork/mini whisk
• A pan – I recommend using a small non-stick pan.
• Wooden spoon
• Kitchen towel or napkin

HOW TO MAKE THE BEST TOFU SCRAMBLE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Tofu Scramble is easy and comes with 4 simple steps:

1. Step: Make the sauce

To make the sauce, add chickpea flour, nutritional yeast, black salt, turmeric, and onion powder to a small bowl and combine with a fork or small whisk. Add almond milk, plant-based yogurt, and Dijon mustard. Mix until all combined. Set aside.

2. Step: Chop and sauté the onion

Heat the olive oil in a pan on medium heat. Chop the yellow onion and add to the pan. Stir frequently and let fry for about 3 minutes.

3. Step: Dry the tofu, crumble it, and add to the pan

Dry the tofu with a kitchen towel or napkin to discard any excess liquid. Crumble the tofu by hands or use a fork and add to the pan. Add sea salt and pepper. Stir frequently and let cook for about 2 minutes.

4. Step: Add the sauce and let cook

Then add the sauce and stir constantly until it starts to firm up (it should take only a few minutes).

Serve immediately with a slice of toast. Garnish with chopped chive or parsley.

You can read the serving ideas below.

FREQUENTLY ASKED QUESTIONS:

WHAT TYPE OF TOFU TO USE FOR VEGAN SCRAMBLE EGGS?

Use firm or extra-firm tofu. Silken tofu does not scramble well. Thus you are won’t end up with the eggy scramble look. I prefer using firm tofu – it has the perfect texture for scramble eggs.

CAN I MAKE THE TOFU SCRAMBLE OIL-FREE?

Yes, you can skip the oil and make it completely oil-free. Use a little bit of water or vegetable stock to substitute the oil. Just keep in mind, it will have less flavor.

WHAT ELSE CAN I ADD IN TOFU SCRAMBLE?

• spinach
• mushrooms
• cherry tomatoes
• red pepper
• leek
• vegan cheese

WHAT GOES WELL WITH TOFU SCRAMBLE?

• toast
• roasted potatoes
• rice
• plant-based sausage or bacon
• vegan pancakes
• bagels
• sautéed veggies

HOW LONG DOES TOFU SCRAMBLE LAST?

Store it in a covered container in the fridge. It will last for about 5 days.

CAN YOU FREEZE TOFU SCRAMBLE?

Yes, you can! Store the scrambled tofu in a covered container or zip-lock plastic bag in the freezer for up to 3 months. When ready to eat, take from the freezer and heat up in a saucepan.

MORE BREAKFAST RECIPES:

• The Best Chocolate Chip Banana Bread
• Chocolate Protein Smoothie Bowl
• Carrot Cake Overnight Oats

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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THE BEST TOFU SCRAMBLE (VEGAN SCRAMBLED EGGS)

This Tofu Scramble is a super eggy and tasty traditional breakfast but made without eggs! It’s healthy, high in protein, and ready in less than 20 minutes. And it's one of the best egg substitutes you can find.

Course Breakfast

Cuisine Western

Diet Vegan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 serving

Calories 314kcal

Author Plantiful Bakery

Ingredients

Sauce:

• 1 tbsp chickpea flour (=8 g)
• 1 tbsp nutritional yeast (=6 g)
• 1/2 tsp black salt (Kala Namak)
• 1/2 tsp turmeric
• 1/2 tsp onion powder
• 3 tbsp unsweetened almond milk (=45 ml)
• 1 tbsp unsweetened vegan yogurt, plain (=15 g)
• 1/2 tbsp Dijon mustard (=8 g)

Scramble:

• 1 tbsp olive oil (=14 g)
• 25 g yellow onion
• 150 g firm tofu
• pinch sea salt
• pinch white pepper

Instructions

• To make the sauce, add chickpea flour, nutritional yeast, black salt, turmeric, and onion powder to a small bowl and combine with a fork or small whisk. Add almond milk, plant-based yogurt, and Dijon mustard. Mix until all combined. Set aside.
• Heat the olive oil in a pan on medium heat. Chop the yellow onion and add to the pan. Stir frequently and let fry for about 3 minutes.
• Dry the tofu with a kitchen towel or napkin to discard any excess liquid. Crumble the tofu by hands (or use a fork) and add to the pan. Add sea salt and pepper. Stir frequently and let cook for about 2 minutes.
• Then add the sauce and stir constantly until it starts to firm up. It should take only a few minutes.
• Serve immediately with a slice of toast. Garnish with chopped chive or parsley.

Notes

Nutrition Facts

Amount per 1 serving / Calories: 314kcal / Total Fat: 22,2g / Saturated Fat: 3,1g / Cholesterol: 0mg / Sodium: 185mg / Total Carbohydrate: 12,6g / Fiber: 4,8g / Sugar: 2,1g / Protein: 19,1g / Vitamin D: 0mcg / Calcium: 356mg / Iron: 4mg / Potassium: 252mg

Nutrition

Calories: 314kcal

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THE BEST PUMPKIN ALFREDO SAUCE RECIPE:

I am a huge fan of creamy pasta sauces, and this one is of the best I ever had! It may seem complicated to make your vegan parmesan cheese, but it really isn’t. And you will have enough left to make a few more dishes with it (or put it on top of everything as I do).

This Pumpkin Alfredo Sauce is so easy to whip together. And it goes so well with the sautéed mushrooms and spinach – you must try it! It’s the best comfort food.

THIS PUMPKIN ALFREDO SAUCE IS:

• vegan
• egg-free
• dairy-free
• gluten-free
• creamy
• rich
• garlicky
• healthy
• flavorful
• easy to make
• so delicious
• made with homemade vegan parmesan
• loaded with pumpkin
• perfect for pasta

WHAT YOU NEED TO MAKE VEGAN ALFREDO SAUCE:

You need the following ingredients to make this Vegan Alfredo Sauce:

• Vegan butter – Feel free to use oil, such as sunflower oil, olive oil, or coconut oil.
• Fresh garlic – Garlic adds a strong flavor to the Pumpkin Alfredo.
• Soy cream – Use any plant-based cooking cream such as oat, cashew, or rice. You can also use coconut milk, but this will add a coconut flavor to the Alfredo sauce. If you don’t have any cream, plant-based milk can work too, but the result will be less creamy.
• Pumpkin puree – The pumpkin acts as a thickener in this sauce. I used homemade pumpkin puree, made from boiled orange Hokkaido pumpkin (also known as red kuri pumpkin). Use any sweet pumpkin/winter squash of your choice to make the pure or use canned pumpkin puree.
• Sea salt
• Black pepper
• Vegan parmesan cheese – You can read below how to make super easy 3-ingredient homemade vegan parmesan cheese.

Equipment you need:

• A saucepan
• Wooden spoon

HOW TO MAKE EASY HOMEMADE VEGAN PARMESAN CHEESE:

Making homemade vegan parmesan cheese is so easy! You will need only three ingredients and a food processor or blender.

• 100 g raw cashews
• 27 g nutritional yeast (= 6 tbsp)
• ¾ tsp sea salt

Put everything into the food processor/blender end pulse until ground and combined. Store in a glass container with a lid at room temperature or in the fridge.

SERVINGS IDEAS:

This Pumpkin Alfredo sauce is best to serve with pasta – fettuccine, linguine, penne. You can also eat it with crackers, tortilla chips, fries, roasted potatoes, roasted vegetables.

I like to serve mine with pasta and sautéed mushrooms and spinach.

What you need for sauteed mushrooms with spinach:

• 1 tbsp olive oil
• 60 g mushrooms (meadow mushrooms) =cca 1 cup
• sea salt
• black pepper
• 20 g baby spinach (=1 cup)

How to make sauteed mushrooms with spinach:

Heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 2 minutes. Then it’s ready to serve on a pasta dish.

HOW TO MAKE THE BEST VEGAN PUMPKIN ALFREDO WITH SAUTEED MUSHROOMS AND SPINACH:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make vegan parmesan cheese

Put raw cashews, nutritional yeast, and sea salt into food-processor/blender end pulse until ground and combined.

2. Step: Cook the pasta – If serving with the pasta

Cook the pasta in salted water according to the instructions on the package. Cook until al dente.

3. Step: Saute garlic in vegan butter

Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and saute for about 30 seconds until soft (be careful not to burn the garlic).

4. Step: Add the rest of the ingredients and let cook

Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

5. Step: Saute mushrooms and spinach – OPTIONAL

Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 1-2 minutes.

6. Step: Add cooked pasta

Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.

Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

FREQUENTLY ASKED QUESTIONS:

CAN I USE MILK INSTEAD OF CREAM IN PUMPKIN ALFREDO SAUCE?

Yes. If you don’t have any cream, you can use plant-based milk, but the result will be less creamy. I recommend using vegan cooking cream (soy or oat). Or you can also make your homemade cashew cream by blending soaked raw cashews with a little bit of water. Coconut milk is all right, but it will add a coconut flavor to the Alfredo sauce.

HOW TO STORE VEGAN PUMPKIN ALFREDO SAUCE?

Store the Pumpkin Alfredo sauce in a covered container in the fridge. It will last for about 5 days.

CAN I FREEZE PUMPKIN ALFREDO SAUCE?

Yes, make a large batch and freeze it. Store the Pumpkin Alfredo sauce in a covered container in the freezer (after completely cooled) for up to 3-4 months.

MORE PUMPKIN RECIPES:

• Creamy Roasted Pumpkin Soup
• Vegan Pumpkin Bread
• Healthy Pumpkin Spice Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PUMPKIN ALFREDO SAUCE

This Vegan Pumpkin Alfredo Sauce is a creamy, rich, and flavorful sauce made with pumpkin puree and homemade vegan parmesan. It is the ultimate fall recipe perfect for pasta. And it is done in less than 15 minutes.

Course Main Course

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 servings

Calories 526kcal

Author Plantiful Bakery

Ingredients

Vegan parmesan cheese:

• 100 grams raw cashews, unsalted
• 27 grams (=6 tablespoons) nutritional yeast
• 3/4 teaspoon sea salt

Alfredo sauce:

• 24 grams (=2 tablespoons) vegan butter **
• 4 cloves garlic
• 300 ml soy cream ***
• 200 grams pumpkin puree
• sea salt
• black pepper
• 56 grams (=1/2 cup) vegan parmesan cheese + extra on top

Serving suggestion:

Sautéed mushrooms with spinach:

• 1 tablespoon olive oil
• 60 grams (=approx. 1 cup) meadow mushrooms
• sea salt
• black pepper
• 30 grams (=1 cup) baby spinach

Pasta:

• 160 grams dry fettuccine or linguine pasta
• water
• sea salt

Instructions

Make vegan parmesan cheese

• Put raw cashews, nutritional yeast, and sea salt into food-processor/blender and pulse until ground and combined.

Cook the pasta

• If serving with the pasta - cook the pasta in salted water according to the instructions on the package. Cook until al dente.

Make the pumpkin alfredo sauce

• Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and sauté for about 30 seconds until soft (be careful not to burn the garlic).
• Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

Sauté mushrooms and spinach - OPTIONAL

• Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot lit to the pan and let cook for about 1-2 minutes.

Add the pasta and serve

• Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.
• Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

Notes

*The time is counted only for the pumpkin alfredo sauce.

** You can substitute for oil.

*** Use any plant-based cream (oat, cashew, rice).

Nutrition Facts

Amount per 1 serving / Calories: 526kcal / Total Fat: 45,4g / Saturated Fat: 8,1g / Cholesterol: 0mg / Sodium: 119mg / Total Carbohydrate: 22g / Fiber: 5,4g / Sugar: 6,9g / Protein: 10,2g / Calcium: 51mg / Iron: 4mg / Potassium: 474mg

(Nutrition Facts are calculated only for the sauce.)

Nutrition

Calories: 526kcal

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EASY CREAMY ROASTED PUMPKIN SOUP:

You’ll need only 10 simple ingredients that you may already have on hand, to make this delicious creamy roasted pumpkin soup. And apart from the roasting, it only takes a few minutes to prepare it.

I don’t know about you, but once the autumn season starts, I want to cook and bake almost everything with pumpkin, and this creamy roasted pumpkin soup is one of the best autumnal recipes. I make it all the time because it’s just so yummy. Seriously, there is nothing better than a big bowl of creamy pumpkin soup on a cold day. It’s the ultimate comfort food.

What I like about this recipe is that you don’t need any cream because the pumpkin is naturally creamy and thick, which makes the recipe simpler. Another great thing is that you can make the pumpkin soup ahead, keep it in the fridge, and enjoy it for the next few days.

BENEFITS OF PUMPKIN SOUP

Besides the fact that it’s such a delicious and comforting soup, pumpkin has many health benefits. It’s rich in vitamins such as vitamin A or C, it also provides calcium or potassium, and it’s rich in fiber.

THIS CREAMY ROASTED PUMPKIN SOUP IS:

• dairy-free
• soy-free
• gluten-free
• egg-free
• vegan
• creamy
• smooth
• flavorful
• healthy
• nourishing
• comforting
• made without cream
• easy to make
• so delicious
• perfect autumn/winter soup

WHAT YOU NEED TO MAKE CREAMY ROASTED PUMPKIN SOUP:

You need the following ingredients to make this Creamy Roasted Pumpkin Soup:

• orange Hokkaido pumpkin (or red kuri squash) – I love using Hokkaido pumpkin in many recipes because it’s sweet and has a super creamy consistency. You don’t need to peel the skin, because it softens during roasting. However, if you will use another type of sweet pumpkin with the tough outer skin, you may need to peel it off before baking.
• Yellow onion – This adds a little bit of sharp flavor to the pumpkin soup.
• Fresh Garlic – To add more depth of flavor. Onion and garlic are secrets ingredients that add extra flavor, don’t skip them.
• Olive oil – I prefer to use olive oil for roasting vegetables because it adds a nice flavor, but feel free to use another oil.
• Black Pepper – Which adds a little dash of heat to the pumpkin soup.
• Marjoram – This herb adds savory flavor. You can use thyme or oregano instead.
• Sea salt – It’s a savory dish after all.
• Vegetable broth – Use homemade vegetable broth or made some from vegetable bouillon cubes or powder mixed with boiled water. Broth makes the pumpkin soup tastier, but you can use boiled water as well.
• Nutritional yeast – This is an optional addition, but I came to the point where I add nutritional yeast to almost everything, and I think it works so well with this soup.
• Lemon juice – Lemon juice will balance the sweet pumpkin flavor.
• Favorite toppings – I used oat cream (you can also use soy, rice, or coconut cream), chopped parsley (fresh or frozen), and pumpkin seeds. Homemade croutons are great as well with this soup.

Equipment you need:

• Baking pan
• Parchment paper
• High-speed blender – I recommend using a high-speed blender since it makes the pumpkin soup super smooth and blends the skin really well. Still, you can use a hand blender. Just add the roasted pumpkin and vegetable to the pot, add the rest ingredients, boil for about 5 minutes, let cool slightly, and then blend until completely smooth.
• Larger pot

HOW TO MAKE THE BEST CREAMY ROASTED PUMPKIN SOUP:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Creamy Roasted Pumpkin Soup is easy and comes with 5 simple steps:

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 200°C. Line your baking pan with parchment paper. Set aside.

2. Step: Prepare pumpkin, onion, garlic

Cut the top of the pumpkin and then carefully halve the pumpkin (if you don’t use Hokkaido pumpkin or you don’t have a high-speed blender, you may need to peel off the skin because it can be harsh and not as easy to blend). Hallow out all the seeds using a spoon (if you feel extra, keep the seeds and roast them for the topping). Slice the pumpkin, cut into larger cubes, and place them onto the baking pan.

Peel the yellow onion and cut it into quarters. Peel 3 cloves of garlic. Place cut onion and peeled garlic to the pan with pumpkin and drizzle with olive oil. Then season with black pepper and marjoram. Toss everything until it’s all coated.

3. Step: Roast in the oven

Roast for about 35 minutes in the preheated oven until the pumpkin is soft. The baking time will differ depending on how big cubes of pumpkin you cut. If you use another type of pumpkin or squash, it may need more time to soften.

4. Step: Blend everything into a soup

Remove the pan from the oven and put the roasted pumpkin, onion, and garlic into a blender (if using a plastic blender, let it cool slightly). Add vegetable broth, lemon juice, sea salt, and nutritional yeast. Blend until it’s smooth and creamy. It may take only a few minutes, depending on the blender you are using. If needed, add more vegetable broth or boiled water. Taste and add more salt or seasoning if necessary.

5. Step: Heat the soup

Pour the soup into a pot, bring to boil, and simmer for about 5 minutes to combine the flavors.  

Serve with your favorite toppings/garnish and enjoy!

HOW TO GARNISH PUMPKIN SOUP

Serve with a swirl of vegan cream (I like to use oat or soy cream because it neutral in flavor, but you can use coconut cream as well). Garnish the pumpkin soup with chopped fresh parsley or chives, and pumpkin seeds – if you feel a little extra, use roasted pumpkin seeds. It also goes well with homemade croutons, a slice of fresh bread, or a baguette.

HOW LONG DOES PUMPKIN SOUP LAST IN FRIDGE?

Store your cooled pumpkin soup in the fridge in a covered container. It will last for about 4 days. You can also freeze the soup for 2 to 3 months. Then just warm the soup on the stove in a pot and enjoy!

MORE PUMPKIN RECIPES:

• Pumpkin Alfredo Sauce
• Vegan Pumpkin Bread
• Healthy Vegan Pumpkin Spice Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CREAMY ROASTED PUMPKIN SOUP RECIPE (VEGAN)

This Roasted Pumpkin Soup is a perfect recipe for cold autumn and winter days. It is super creamy, flavorful, and easy to make. It’ll become your new favorite soup.

Course Soup

Cuisine Western

Diet Vegan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 2 servings

Calories 287kcal

Author Plantiful Bakery

Ingredients

• 600 grams orange Hokkaido pumpkin (red kuri squash), cut into cubes (=approx. 1 kg whole pumpkin)
• 100 grams yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1/8 teaspoon black pepper
• 2 teaspoons dried marjoram (or thyme, oregano)
• 500-600 ml vegetable broth
• 1/2 tablespoon lemon juice
• 3/4 teaspoon sea salt
• 1 tablespoon nutritional yeast

Instructions

• Preheat the oven to 200°C. Line the baking pan with parchment paper. Set aside.
• Cut the top of the pumpkin and then carefully halve the pumpkin*. Hallow out all the seeds using a spoon. Slice the pumpkin, cut into cubes, and place them onto the baking pan.
• Peel the yellow onion and cut it into quarters. Peel 3 cloves of garlic. Place cut onion and peeled garlic to the pan with pumpkin and drizzle with olive oil. Season it all with black pepper and marjoram. Toss everything until it's all coated.
• Roast for about 35 minutes, until the pumpkin is soft**.
• Remove the pan from the oven and put the roasted pumpkin, onion, and garlic into a blender (if using a plastic blender, let it cool slightly). Add vegetable broth, lemon juice, sea salt, and nutritional yeast. Blend until it’s smooth and creamy. If needed, add more vegetable broth or boiled water. Taste and add more salt or seasoning if necessary.  
• Pour the soup into a pot, bring to boil, and simmer for about 5 minutes to combine the flavors.
• Serve with your favorite toppings.

Notes

*If using another type of pumpkin, you may need to peel the skin off before baking.

**The baking time will differ depending on how big cubes of pumpkin you cut. If you use another type of pumpkin or squash, it may need more time to soften.

*** If you want to use a hand blender, just add the roasted pumpkin and vegetable to the pot, add the rest ingredients. Boil for about 5 minutes. Let cool slightly, and then blend until completely smooth.

*** The nutrition facts are calculated without toppings.

Nutrition Facts

Serving: 1 bowl / Calories: 287kcal / Total Fat: 14,4g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 567mg / Total Carbohydrate: 36,4g / Fiber: 7,1g / Sugar: 14,9g / Protein: 6,7g / Vitamin D: 0mcg / Calcium: 116mg / Iron: 3mg / Potassium: 216mg

Nutrition

Calories: 287kcal

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THIS HOMEMADE VEGAN PARMESAN IS:

• vegan
• dairy-free
• gluten-free
• soy-free
• super easy to make
• cheesy
• delicious
• perfect for pasta dishes

WHAT IS HOMEMADE VEGAN PARMESAN CHEESE MADE OF?

• Raw cashews – Make sure they are unsalted and raw. Feel free to use any unsalted nuts (such as almonds), but I think that raw cashews work the best.
• Nutritional yeast – adds cheesy flavor.
• Garlic powder – adds extra flavor.
• Sea salt – Parmesan is a quite salty cheese, that’s why salt is an essential ingredient.

HOW TO MAKE HOMEMADE VEGAN PARMESAN:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Parmesan Cheese is super easy:

Put raw cashews, nutritional yeast, garlic powder, and sea salt into a food processor or blender end pulse until ground and combined. Don’t blend (otherwise, it will start to blend into butter).

You can also add more spices to make it extra delicious.

WHERE TO ADD HOMEMADE PARMESAN CHEESE:

• pasta dishes (on top, in sauce – Pumpkin Alfredo Sauce)
• salads
• pizza
• lasagna
• pesto
• savory babka
• spring over roasted vegetable or potatoes

FOR HOW LONG DOES HOMEMADE PARMESAN CHEESE LAST?

It can last for about 4-6 weeks in a glass container at room temperature and up to 8-10 weeks in the fridge.

If you love making this homemade parmesan recipe then try out some other recipes:

• Creamy Pumpkin Alfredo Sauce
• Tofu Scramble (Vegan Scrambled Eggs)
• Creamy Roasted Pumpkin Soup
• Carrot Cake Overnight Oats
• Homemade Vegan Nutella – Chocolate Hazelnut Spread
• The Best Chocolate Chip Banana Bread
• Cinnamon Coffee Cake

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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EASY HOMEMADE VEGAN PARMESAN CHEESE

Making this Homemade Vegan Parmesan Cheese is so easy! It’s flavorful and cheesy. You will need only four ingredients and a food processor or blender. And it's done in less than 5 minutes!

Course Cheese

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 14 tbsp (approx)

Calories 56kcal

Author Plantiful Bakery

Ingredients

• 100 grams raw cashews, unsalted (=⅔ cup)
• 27 grams nutritional yeast (=6 tbsp)
• ½ teaspoon garlic powder
• ¾ teaspoon sea salt

Instructions

• Put raw cashews, nutritional yeast, garlic powder, and sea salt into a food processor or blender and pulse until ground and combined. Don't blend (otherwise, it will start to blend into butter).
• Store in a glass container with a lid at room temperature or in the fridge.
• Use in pasta sauces, on top of pasta, pizza, roasted vegetables, in pesto, …

Notes

*Feel free to add more spices to make it extra flavorful.

Nutrition Facts

Serving: 1 tablespoon / Calories: 56kcal / Total Fat: 3,6g / Saturated Fat: 0,7g / Cholesterol: 0mg / Sodium: 105mg / Total Carbohydrate: 4,4g / Fiber: 1,3g / Sugar: 0,4g / Protein: 3,1g / Vitamin D: 0mcg / Calcium: 7mg / Iron: 1mg / Potassium: 144mg

Nutrition

Calories: 56kcal

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