With juicy fresh tomatoes and an irresistible sweet-and-tangy balsamic glaze, this classic bruschetta recipe is always a crowd-pleasing appetiser!
When you’re entertaining, the best recipes are the kind that wow your guests, while being incredibly easy to make. This tomato bruschetta recipe definitely qualifies—it comes together in just 15 minutes and the combination of ripe tomatoes, syrupy balsamic glaze, and crusty bread makes it impossible to eat just one!
Why You’ll Love This Classic Bruschetta Recipe
- Simple flavours shine . To make the base of this recipe, all you need are excellent ingredients: fresh tomatoes, delicious bread, good olive oil, and some garlic. Then, the balsamic glaze brings it all together!
- Easy to make—and easy to make ahead . You can prep the tomato portion of this bruschetta recipe ahead of time, but even if you don’t it still only takes 15 minutes from start to finish.
- Versatile . Bruschetta is a classic party snack, but it doesn’t have to be limited to that! Sometimes I’ll make bruschetta for a light lunch or dinner, too.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Tomato Bruschetta:
- Tomatoes – Bruschetta is a great opportunity to use some of those beautiful heirloom tomatoes you see at the farmers’ market. Any variety will work as long as it’s ripe and juicy!
- Olive oil – Use a good, fruity extra-virgin olive oil if you have one.
- Fine sea salt and ground black pepper
- Bread – I like to use my Garlic and Rosemary Focaccia Bread , but Olive Bread would be fantastic too.
- Garlic
Balsamic Glaze:
- Balsamic vinegar – You’ll be cooking the vinegar down into a glaze, so you don’t need to start with an expensive syrupy vinegar.
- Sugar
- Sea salt and ground black pepper
- Herbs – Basil is the classic herb used with bruschetta. However, so many herbs pair well with tomatoes that it’s hard to go wrong.
How to Make Classic Bruschetta
Dress tomatoes.
- Make the topping . Toss the diced tomatoes with the oil, salt, and pepper.
- Toast the bread . Slice focaccia and toast for about 3 minutes. Rub the cut sides of the garlic over the top of the bread to infuse it with garlicky flavour.
- Make the glaze . Add all of the ingredients into a heavy pan and bring to a boil over medium-high. Cook until thickened, about 5 minutes.
- Assemble . Spoon the bruschetta topping over the bread and drizzle the glaze on top. Add the herbs and serve.
Tips for Success
- Make a bruschetta bar for assemble-your-own . If you anticipate that your platter of bruschetta will be sitting out for a bit, you might want to have your guests make their own bruschetta to keep the bread from getting soggy. In that case, toast the bread, rub it with garlic, and set it on a tray; place the tomato mixture in a bowl and drizzle the glaze over the top.
- Don’t make the tomato topping too far in advance . Tomatoes have a tendency to get mealy in the fridge, so I don’t recommend making the tomato topping for this classic bruschetta recipe more than half a day ahead of time.
- Get the right level of toasty-ness for the focaccia . Toasting is important because it helps the bread stand up to the juicy tomatoes. But if the focaccia is too hard, it can be difficult to eat. You want to strike a good balance between soft and crispy.
Variations
- Caprese bruschetta . Layer slices of fresh vegan mozzarella (I like the soft kind made with cashews!) under the tomatoes.
- Tomato peach bruschetta . Swap half the tomatoes with peaches. The two go together quite well!
- Roasted tomato bruschetta . Instead of raw tomatoes, use roasted tomatoes for some caramelised flavour and a more jammy texture.
How to Store
Keep the focaccia in an airtight container at room temperature for 2 to 3 days. Refrigerate the tomato topping for 2 to 3 days and the balsamic glaze for up to a month.
More Vegan Appetiser Ideas
- Vegan Cranberry Meatballs
- Buffalo Cauliflower Wings (10 Ingredients)
- Roasted Garlic White Bean Dip (Vegan, Ridiculously Yummy)
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Perfect Homemade Hummus
Ingredients
Bruschetta:
- 3 firm medium tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 vegan focaccia loaf
- 1 clove of garlic , cut in half
Balsamic Glaze:
- ½ cup balsamic vinegar
- 2 tablespoons sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- herbs , for garnish
Instructions
Bruschetta
- Dice tomatoes into small cubes, and place in a bowl with olive oil, salt, and pepper. Toss to coat, and set aside.
- Slice focaccia loaf into slices as a base for bruschetta. Toast the slices for about 3 minutes until toasted. Brush the fresh hot slices with garlic.
- Top with the tomato mixture, then balsamic glaze. Serve immediately.
Balsamic Glaze
- In a pot over medium high heat, heat all the ingredients and stir. Watch carefully – the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes overly thick very quickly, so watch carefully.
- Once glaze has thickened, remove from heat. Pour over the bruschetta. Top with herbs.
- The glaze can be stored in the refrigerator once it has cooled down for at least a month.
Notes
With juicy fresh tomatoes and an irresistible sweet-and-tangy balsamic glaze, this classic bruschetta recipe is always a crowd-pleasing appetiser!
When you’re entertaining, the best recipes are the kind that wow your guests, while being incredibly easy to make. This tomato bruschetta recipe definitely qualifies—it comes together in just 15 minutes and the combination of ripe tomatoes, syrupy balsamic glaze, and crusty bread makes it impossible to eat just one!
Why You’ll Love This Classic Bruschetta Recipe
- Simple flavours shine . To make the base of this recipe, all you need are excellent ingredients: fresh tomatoes, delicious bread, good olive oil, and some garlic. Then, the balsamic glaze brings it all together!
- Easy to make—and easy to make ahead . You can prep the tomato portion of this bruschetta recipe ahead of time, but even if you don’t it still only takes 15 minutes from start to finish.
- Versatile . Bruschetta is a classic party snack, but it doesn’t have to be limited to that! Sometimes I’ll make bruschetta for a light lunch or dinner, too.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Tomato Bruschetta:
- Tomatoes – Bruschetta is a great opportunity to use some of those beautiful heirloom tomatoes you see at the farmers’ market. Any variety will work as long as it’s ripe and juicy!
- Olive oil – Use a good, fruity extra-virgin olive oil if you have one.
- Fine sea salt and ground black pepper
- Bread – I like to use my Garlic and Rosemary Focaccia Bread , but Olive Bread would be fantastic too.
- Garlic
Balsamic Glaze:
- Balsamic vinegar – You’ll be cooking the vinegar down into a glaze, so you don’t need to start with an expensive syrupy vinegar.
- Sugar
- Sea salt and ground black pepper
- Herbs – Basil is the classic herb used with bruschetta. However, so many herbs pair well with tomatoes that it’s hard to go wrong.
How to Make Classic Bruschetta
Dress tomatoes.
- Make the topping . Toss the diced tomatoes with the oil, salt, and pepper.
- Toast the bread . Slice focaccia and toast for about 3 minutes. Rub the cut sides of the garlic over the top of the bread to infuse it with garlicky flavour.
- Make the glaze . Add all of the ingredients into a heavy pan and bring to a boil over medium-high. Cook until thickened, about 5 minutes.
- Assemble . Spoon the bruschetta topping over the bread and drizzle the glaze on top. Add the herbs and serve.
Tips for Success
- Make a bruschetta bar for assemble-your-own . If you anticipate that your platter of bruschetta will be sitting out for a bit, you might want to have your guests make their own bruschetta to keep the bread from getting soggy. In that case, toast the bread, rub it with garlic, and set it on a tray; place the tomato mixture in a bowl and drizzle the glaze over the top.
- Don’t make the tomato topping too far in advance . Tomatoes have a tendency to get mealy in the fridge, so I don’t recommend making the tomato topping for this classic bruschetta recipe more than half a day ahead of time.
- Get the right level of toasty-ness for the focaccia . Toasting is important because it helps the bread stand up to the juicy tomatoes. But if the focaccia is too hard, it can be difficult to eat. You want to strike a good balance between soft and crispy.
Variations
- Caprese bruschetta . Layer slices of fresh vegan mozzarella (I like the soft kind made with cashews!) under the tomatoes.
- Tomato peach bruschetta . Swap half the tomatoes with peaches. The two go together quite well!
- Roasted tomato bruschetta . Instead of raw tomatoes, use roasted tomatoes for some caramelised flavour and a more jammy texture.
How to Store
Keep the focaccia in an airtight container at room temperature for 2 to 3 days. Refrigerate the tomato topping for 2 to 3 days and the balsamic glaze for up to a month.
More Vegan Appetiser Ideas
- Vegan Cranberry Meatballs
- Buffalo Cauliflower Wings (10 Ingredients)
- Roasted Garlic White Bean Dip (Vegan, Ridiculously Yummy)
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Perfect Homemade Hummus
Ingredients
Bruschetta:
- 3 firm medium tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 vegan focaccia loaf
- 1 clove of garlic , cut in half
Balsamic Glaze:
- ½ cup balsamic vinegar
- 2 tablespoons sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- herbs , for garnish
Instructions
Bruschetta
- Dice tomatoes into small cubes, and place in a bowl with olive oil, salt, and pepper. Toss to coat, and set aside.
- Slice focaccia loaf into slices as a base for bruschetta. Toast the slices for about 3 minutes until toasted. Brush the fresh hot slices with garlic.
- Top with the tomato mixture, then balsamic glaze. Serve immediately.
Balsamic Glaze
- In a pot over medium high heat, heat all the ingredients and stir. Watch carefully – the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes overly thick very quickly, so watch carefully.
- Once glaze has thickened, remove from heat. Pour over the bruschetta. Top with herbs.
- The glaze can be stored in the refrigerator once it has cooled down for at least a month.
Notes
With juicy fresh tomatoes and an irresistible sweet-and-tangy balsamic glaze, this classic bruschetta recipe is always a crowd-pleasing appetiser!
When you’re entertaining, the best recipes are the kind that wow your guests, while being incredibly easy to make. This tomato bruschetta recipe definitely qualifies—it comes together in just 15 minutes and the combination of ripe tomatoes, syrupy balsamic glaze, and crusty bread makes it impossible to eat just one!
Why You’ll Love This Classic Bruschetta Recipe
- Simple flavours shine . To make the base of this recipe, all you need are excellent ingredients: fresh tomatoes, delicious bread, good olive oil, and some garlic. Then, the balsamic glaze brings it all together!
- Easy to make—and easy to make ahead . You can prep the tomato portion of this bruschetta recipe ahead of time, but even if you don’t it still only takes 15 minutes from start to finish.
- Versatile . Bruschetta is a classic party snack, but it doesn’t have to be limited to that! Sometimes I’ll make bruschetta for a light lunch or dinner, too.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Tomato Bruschetta:
- Tomatoes – Bruschetta is a great opportunity to use some of those beautiful heirloom tomatoes you see at the farmers’ market. Any variety will work as long as it’s ripe and juicy!
- Olive oil – Use a good, fruity extra-virgin olive oil if you have one.
- Fine sea salt and ground black pepper
- Bread – I like to use my Garlic and Rosemary Focaccia Bread , but Olive Bread would be fantastic too.
- Garlic
Balsamic Glaze:
- Balsamic vinegar – You’ll be cooking the vinegar down into a glaze, so you don’t need to start with an expensive syrupy vinegar.
- Sugar
- Sea salt and ground black pepper
- Herbs – Basil is the classic herb used with bruschetta. However, so many herbs pair well with tomatoes that it’s hard to go wrong.
How to Make Classic Bruschetta
Dress tomatoes.
- Make the topping . Toss the diced tomatoes with the oil, salt, and pepper.
- Toast the bread . Slice focaccia and toast for about 3 minutes. Rub the cut sides of the garlic over the top of the bread to infuse it with garlicky flavour.
- Make the glaze . Add all of the ingredients into a heavy pan and bring to a boil over medium-high. Cook until thickened, about 5 minutes.
- Assemble . Spoon the bruschetta topping over the bread and drizzle the glaze on top. Add the herbs and serve.
Tips for Success
- Make a bruschetta bar for assemble-your-own . If you anticipate that your platter of bruschetta will be sitting out for a bit, you might want to have your guests make their own bruschetta to keep the bread from getting soggy. In that case, toast the bread, rub it with garlic, and set it on a tray; place the tomato mixture in a bowl and drizzle the glaze over the top.
- Don’t make the tomato topping too far in advance . Tomatoes have a tendency to get mealy in the fridge, so I don’t recommend making the tomato topping for this classic bruschetta recipe more than half a day ahead of time.
- Get the right level of toasty-ness for the focaccia . Toasting is important because it helps the bread stand up to the juicy tomatoes. But if the focaccia is too hard, it can be difficult to eat. You want to strike a good balance between soft and crispy.
Variations
- Caprese bruschetta . Layer slices of fresh vegan mozzarella (I like the soft kind made with cashews!) under the tomatoes.
- Tomato peach bruschetta . Swap half the tomatoes with peaches. The two go together quite well!
- Roasted tomato bruschetta . Instead of raw tomatoes, use roasted tomatoes for some caramelised flavour and a more jammy texture.
How to Store
Keep the focaccia in an airtight container at room temperature for 2 to 3 days. Refrigerate the tomato topping for 2 to 3 days and the balsamic glaze for up to a month.
More Vegan Appetiser Ideas
- Vegan Cranberry Meatballs
- Buffalo Cauliflower Wings (10 Ingredients)
- Roasted Garlic White Bean Dip (Vegan, Ridiculously Yummy)
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Perfect Homemade Hummus
Ingredients
Bruschetta:
- 3 firm medium tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 vegan focaccia loaf
- 1 clove of garlic , cut in half
Balsamic Glaze:
- ½ cup balsamic vinegar
- 2 tablespoons sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- herbs , for garnish
Instructions
Bruschetta
- Dice tomatoes into small cubes, and place in a bowl with olive oil, salt, and pepper. Toss to coat, and set aside.
- Slice focaccia loaf into slices as a base for bruschetta. Toast the slices for about 3 minutes until toasted. Brush the fresh hot slices with garlic.
- Top with the tomato mixture, then balsamic glaze. Serve immediately.
Balsamic Glaze
- In a pot over medium high heat, heat all the ingredients and stir. Watch carefully – the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes overly thick very quickly, so watch carefully.
- Once glaze has thickened, remove from heat. Pour over the bruschetta. Top with herbs.
- The glaze can be stored in the refrigerator once it has cooled down for at least a month.
Notes
With juicy fresh tomatoes and an irresistible sweet-and-tangy balsamic glaze, this classic bruschetta recipe is always a crowd-pleasing appetiser!
When you’re entertaining, the best recipes are the kind that wow your guests, while being incredibly easy to make. This tomato bruschetta recipe definitely qualifies—it comes together in just 15 minutes and the combination of ripe tomatoes, syrupy balsamic glaze, and crusty bread makes it impossible to eat just one!
Why You’ll Love This Classic Bruschetta Recipe
- Simple flavours shine . To make the base of this recipe, all you need are excellent ingredients: fresh tomatoes, delicious bread, good olive oil, and some garlic. Then, the balsamic glaze brings it all together!
- Easy to make—and easy to make ahead . You can prep the tomato portion of this bruschetta recipe ahead of time, but even if you don’t it still only takes 15 minutes from start to finish.
- Versatile . Bruschetta is a classic party snack, but it doesn’t have to be limited to that! Sometimes I’ll make bruschetta for a light lunch or dinner, too.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Tomato Bruschetta:
- Tomatoes – Bruschetta is a great opportunity to use some of those beautiful heirloom tomatoes you see at the farmers’ market. Any variety will work as long as it’s ripe and juicy!
- Olive oil – Use a good, fruity extra-virgin olive oil if you have one.
- Fine sea salt and ground black pepper
- Bread – I like to use my Garlic and Rosemary Focaccia Bread , but Olive Bread would be fantastic too.
- Garlic
Balsamic Glaze:
- Balsamic vinegar – You’ll be cooking the vinegar down into a glaze, so you don’t need to start with an expensive syrupy vinegar.
- Sugar
- Sea salt and ground black pepper
- Herbs – Basil is the classic herb used with bruschetta. However, so many herbs pair well with tomatoes that it’s hard to go wrong.
How to Make Classic Bruschetta
Dress tomatoes.
- Make the topping . Toss the diced tomatoes with the oil, salt, and pepper.
- Toast the bread . Slice focaccia and toast for about 3 minutes. Rub the cut sides of the garlic over the top of the bread to infuse it with garlicky flavour.
- Make the glaze . Add all of the ingredients into a heavy pan and bring to a boil over medium-high. Cook until thickened, about 5 minutes.
- Assemble . Spoon the bruschetta topping over the bread and drizzle the glaze on top. Add the herbs and serve.
Tips for Success
- Make a bruschetta bar for assemble-your-own . If you anticipate that your platter of bruschetta will be sitting out for a bit, you might want to have your guests make their own bruschetta to keep the bread from getting soggy. In that case, toast the bread, rub it with garlic, and set it on a tray; place the tomato mixture in a bowl and drizzle the glaze over the top.
- Don’t make the tomato topping too far in advance . Tomatoes have a tendency to get mealy in the fridge, so I don’t recommend making the tomato topping for this classic bruschetta recipe more than half a day ahead of time.
- Get the right level of toasty-ness for the focaccia . Toasting is important because it helps the bread stand up to the juicy tomatoes. But if the focaccia is too hard, it can be difficult to eat. You want to strike a good balance between soft and crispy.
Variations
- Caprese bruschetta . Layer slices of fresh vegan mozzarella (I like the soft kind made with cashews!) under the tomatoes.
- Tomato peach bruschetta . Swap half the tomatoes with peaches. The two go together quite well!
- Roasted tomato bruschetta . Instead of raw tomatoes, use roasted tomatoes for some caramelised flavour and a more jammy texture.
How to Store
Keep the focaccia in an airtight container at room temperature for 2 to 3 days. Refrigerate the tomato topping for 2 to 3 days and the balsamic glaze for up to a month.
More Vegan Appetiser Ideas
- Vegan Cranberry Meatballs
- Buffalo Cauliflower Wings (10 Ingredients)
- Roasted Garlic White Bean Dip (Vegan, Ridiculously Yummy)
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Perfect Homemade Hummus
Ingredients
Bruschetta:
- 3 firm medium tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 vegan focaccia loaf
- 1 clove of garlic , cut in half
Balsamic Glaze:
- ½ cup balsamic vinegar
- 2 tablespoons sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- herbs , for garnish
Instructions
Bruschetta
- Dice tomatoes into small cubes, and place in a bowl with olive oil, salt, and pepper. Toss to coat, and set aside.
- Slice focaccia loaf into slices as a base for bruschetta. Toast the slices for about 3 minutes until toasted. Brush the fresh hot slices with garlic.
- Top with the tomato mixture, then balsamic glaze. Serve immediately.
Balsamic Glaze
- In a pot over medium high heat, heat all the ingredients and stir. Watch carefully – the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes overly thick very quickly, so watch carefully.
- Once glaze has thickened, remove from heat. Pour over the bruschetta. Top with herbs.
- The glaze can be stored in the refrigerator once it has cooled down for at least a month.
Notes
Classic Bruschetta
Ingredients
Bruschetta:
- 3 firm medium tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 vegan focaccia loaf
- 1 clove of garlic cut in half
Balsamic Glaze:
- ½ cup balsamic vinegar
- 2 tablespoons sugar
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- herbs for garnish
Instructions
Bruschetta
- Dice tomatoes into small cubes, and place in a bowl with olive oil, salt, and pepper. Toss to coat, and set aside.
- Slice focaccia loaf into slices as a base for bruschetta. Toast the slices for about 3 minutes until toasted. Brush the fresh hot slices with garlic.
- Top with the tomato mixture, then balsamic glaze. Serve immediately.
Balsamic Glaze
- In a pot over medium high heat, heat all the ingredients and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes overly thick very quickly, so watch carefully.
- Once glaze has thickened, remove from heat. Pour over the bruschetta. Top with herbs.
- The glaze can be stored in the refrigerator once it has cooled down for at least a month.
Notes
Nutrition
Classic Bruschetta https://jessicainthekitchen.com/classic-bruschetta-recipe-balsamic-glaze/ September 25, 2024
This vegan Parmesan cheese recipe is quick, easy, and it tastes amazing—and you only need 5 ingredients and 5 minutes to make it!
Parmesan cheese is one of those magical foods that has a way of making just about everything taste better. When I went vegan, I knew I needed to find a plant-based alternative, and this is IT!
So, how and why does this taste like Parmesan cheese? It all starts with ground cashews, which mimic Parmesan cheese in texture and consistency. This provides the perfect base to add nutritional yeast , which has a cheese-like flavour and tons of B12, making it delicious AND nutritious. Then the other three ingredients—garlic powder, onion powder, and sea salt—add even more flavour, slight saltiness, and an extra hint of cheesiness.
Why You’ll Love This Vegan Parmesan Cheese Recipe
- Only 5 ingredients . Who needs store-bought cheese substitutes?! This recipe calls for 5 simple ingredients: cashews, nutritional yeast , sea salt, garlic powder, and onion powder.
- And only 5 minutes to make . Five minutes, a lifetime of happiness, and LOTS of cheesy vegan pizzas .
- The vegan condiment you need in your life . If you miss adding that crumbly, shakable cheese on all the things, you’re going to want to keep this vegan Parmesan on hand!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Raw cashews – For the right texture and flavour, raw cashews (not roasted or salted!) are a must.
- Nutritional yeast – You can find this in the bulk section or with the seasonings in many grocery stores. It can also be ordered online
- Seasonings – Garlic powder, onion powder, and sea salt.
What Is the Purpose of Nutritional Yeast?
Nutritional yeast is commonly used in vegan recipes because it brings a funky, cheesy flavour to the table when traditional cheese isn’t an option. It’s also an excellent addition to vegan diets because it contains protein and vitamin B12 , along with many other vitamins and minerals.
Add ingredients to food processor.
How to Make Vegan Parmesan Cheese
- Grind the cashews. Add the cashews to a food processor and process until they form a coarse meal, similar to the shelf-stable grated Parmesan sold in plastic containers at the grocery store.
- Finish. Add the remaining ingredients and pulse a few times until everything is combined.
Tips for Success
- Nut allergies? No problem! You can substitute the cashews for sunflower seeds or pepitas. Just note that this will alter the colour and flavour—you’ll still get that funky-cheesiness, but with more seed flavour.
- Don’t over-mix. If you run the food processor too long, you’ll end up with Parmesan paste—not very appetizing! Just pulse until everything has come together.
- Use a food processor. A blender just won’t cut it here. If you don’t have a food processor, you can place the cashews in a plastic bag and pound them with a rolling pin to crush them. The result will be a coarser vegan Parmesan, but it tastes just as good.
How to Use Vegan Parmesan
Use vegan Parmesan cheese any way you’d use regular Parmesan! Here are some of my favourite ideas:
- Grilled Mexican Street Corn
- Grilled Lemon Garlic Zucchini
- Creamy Cashew Pea Pesto
- Pesto Zucchini Noodles with Burst Cherry Tomatoes
- Vegan Garlic Parmesan Dinner Rolls
- Vegan Spaghetti and Meatballs
- Creamy Garlic Mushroom Pasta
- Vegetable Lasagna
How to Store
- Refrigerate : Store your vegan Parmesan cheese in the refrigerator for up to 2 months. (Although all of the ingredients are technically shelf-stable, the fridge will keep the raw cashews from going rancid.)
- Freeze : If you want your vegan Parmesan cheese to last longer, you can place it in a freezer bag or airtight container and freeze it for up to 6 months. As long as there’s no moisture in the container, you should still be able to scoop it and use it directly from frozen.
More Vegan Substitutes
- Vegan Butter
- Homemade Oat Milk Creamer
- The Best Vegan Cream Cheese
- Vegan Heavy Cream Substitute
- Vegan Feta Cheese (Tofu Feta Cheese)
Ingredients
- ¾ cup + 1 tablespoon raw cashews
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon sea salt
Instructions
- In a food processor, add the cashews and blend until they became ground down into a meal.
- Add all the other ingredients and mix together until combined.
- Enjoy!
