Vegan Herbed Parmesan Cheese
Vegan Herbed Parmesan Cheese

Vegan Herbed Parmesan Cheese: Simple, Delicious, and Dairy Free!

Welcome back to the blog, loves! Last week I dabbled in some “cheesy” zucchini baking and I fell upon the most delectable and satisfying vegan parmesan cheese ever. Typically I would keep my recipe normal: add in the nuts/seeds, the noooch, sea salt, pepper, and garlic. Sure, that’s good and all…but where is the FUN?!

Well, I found it. It turns out it was in my herb garden!!

Herb Garden

My beautiful herbs turned a  simple vegan parmesan cheese recipe into a MUST TRY vegan herbed parmesan recipe. A little bit of thyme, a bit of basil, some oregano, and maybe even some parsley (if you wish!)? Toss all into a food processor (or blender) and blend until broken down into a fine meal. Voila, You now have a jar full of amazing homemade vegan parmesan that you can keep in your refrigerator for whenever you need to satisfy that cheese craving!

This delicious vegan herbed parmesan cheese will come together in under 5 minutes with minimal ingredients that you already likely have stocked up in your kitchen or can find in your garden!
Vegan Herbed Parmesan Cheese

What can I use this for?

Pasta dishes

Baked Veggies

Avocado Toast

Garlic Bread

Anything that needs a cheesy kick!

What you will need for this Vegan Herbed Parmesan Cheese recipe…

Vegan Herbed Parmesan Cheese

Ingredients Required:

Sunflower Seeds

Nutritional Yeast

Dried Thyme

Dried Oregano

Dried Basil

Garlic Powder

Sea Salt/Pepper

Great Addition: Fresh/Frozen chopped parsley!

Vegan Herbed Parmesan Cheese

Vegan Herbed Parmesan Cheese

This is the perfect parmesan cheese recipe to keep in a jar in your fridge for whenever you need a cheezy kick!
5 from 1 vote
Print Pin Rate
Course: how to, toppings, vegan cheese
Cuisine: American
Keyword: beginner friendly, dairy free cheese, vegan cheese
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 15
Calories: 45kcal

Equipment

  • Food Processor

Ingredients

  • 3/4 cup sunflower seeds
  • 3 tbsp nutritional yeast
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 1 tbsp parsley fresh or frozen, chopped small

Instructions

  • Add all of the ingredients (including the parsley if using) into a food procesoor and process until broken down into a fine meal. Voila, you have a vegan herbed parmesan cheese!
  • Taste test and adjust as needed. You may require a bit more sea salt or nutritional yeast depending on your taste bud's needs. 🙂

Notes

*Feel free to substitute the sunflower seeds for cashews if you wish!
**We love to play around with different herbs. I have also tried sage and it was absolutely amazing. 
***Nutritional yeast adds a lovely cheesy flavour but you can also omit and have a very flavourful and healthy seasoning!

Nutrition

Calories: 45kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Benefits of…

Sunflower Seeds 

  • Sunflower seeds are rich in the B complex vitamins, which are essential for a healthy nervous system! They are also a good source of phosphorus, magnesium, iron, calcium, potassium, protein and vitamin E.

Thyme

  • This herb is full of vitamin C and also has vitamin A! Great for when you aren’t feeling well and need to get back on track. 

Oregano

  • Oregano is a power house herb. It is an excellent source of fiber, vitamin K, manganese, iron, vitamin E, tryptophan and calcium. Oregano is highly regarded for it’s anti-bacterial properties and is loaded with antioxidants!
vegan herbed parmesan cheese

Find more healthy vegan recipes like this Herbed Parmesan Cheese when you join The WonderMamas Meal Plan Membership!

Our Whole Food Plant Based Meal Plans have been created for families that are looking to stop stressing in the kitchen and get healthy the easy way! Our recipes are always kid-approved and you will be able to explore hundreds of recipes instantly when you sign up and be able to get prepping right away.

Check out our membership here.

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Vegan Cheese Sauce Loaded with Vegetables!
Vegan Cheese Sauce Loaded with Vegetables!

Vegan Cheese Sauce loaded with Vegetables

Do you know what really bugs me?

When I slave over the stove for a good hour or so while my kids run through my legs, throw toys around, and drive me a tad bit bonkers and then they refuse to eat the meal. Are you kidding me? Is this payback for my crazy teen years? haha!

p.s. I’m sorry mom!!

It took me a bit of time but I finally figured it out. Kids like simple.

Kids like what they know, kids like what they can dip and kids like what looks good.

So today, I am honored to present my kid-approved (every single time) Vegan Cheese Sauce Loaded with Vegetables!!!

This sauce has it all. It has three different types of veggies (you can add more if you would like!) and a flavor that is out of this world. No cows, goats or other animals were used and abused for this sauce. I promise it will be a new staple in your home for years to come.

Vegan Cheese Sauce with Vegetables

Every parent’s dream: a nutritionally sound and delicious sauce that kids will beg for!

Benefits of The Vegan Cheese Sauce Loaded with Vegetables!

Potatoes

  • The iron, phosphorous, calcium, magnesium, and zinc in potatoes all help the body to build and maintain bone structure and strength.
  • Keep the peel on! A ton of vitamins and minerals are in the peel 🙂
  • Potatoes contain a great amount of fiber, Vitamin C, Vitamin B6, Potassium, Manganese, Magnesium, Phosphorous, Niacin, and Folate.
  • Potatoes are rich in compounds like flavonoids, carotenoids, and phenolic acids. These compounds act as antioxidants in the body by neutralizing potentially harmful molecules known as free radicals.

Carrots

  • Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
  • They’re a weight-loss-friendly food and have been linked to lower cholesterol levels.
  • Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A.

Zucchini

  • Rich in several vitamins and minerals like Vitamin A, Manganese, Vitamin C, Potassium, Magnesium, Vitamin K, Folate, Copper, Phosphorous, Vitamin B6 and Thiamine!
  • Raw zucchini offers a similar nutrition profile as cooked zucchini, but with less vitamin A and more vitamin C, a nutrient that tends to be reduced by cooking.
  • Zucchini boasts several antioxidants that may provide various health benefits. The highest levels are found in the skin.
  • Zucchini is very rich in water which is beneficial to healthy digestion.

Sunflower Seeds: To read our full article on these amazing seeds, click here!

So now that we have talked about some of our amazing ingredients, let’s get cook’n!

Vegan Cheese Sauce with Vegetables
Vegan Cheese Sauce with Vegetables

Veggie Packed Vegan Cheese Sauce

This will 100% be a new weekly staple for you. If you have kids, this may be a bi-weekly staple! This cheese sauce is so delicious and nutritious....we put it on EVERYTHING!
5 from 2 votes
Print Pin Rate
Course: Sauce
Cuisine: American
Keyword: easy, kid approved, vegan, vegetable packed
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10
Calories: 137kcal

Ingredients

  • 1-2 garlic cloves peeled, pressed and minced
  • 1/2 small onion roughly chopped
  • 3 large potatoes We use russet or yukon. Scrub and chop. Peel if you wish.
  • 3 large carrots Peeled and roughly chopped
  • 1 large zucchini roughly chopped
  • 1/2 cup sunflower seeds soaked overnight and rinsed/drained
  • 6 tbsp nutritional yeast Add more as needed
  • 2 tbsp lemon juice Fresh squeezed
  • 1 tsp white wine vinegar or apple cider vinegar I am a white wine vinegar fan
  • 1 tsp Sea Salt
  • 1/2 tsp mustard (brown or yellow) You can also try dijon. I find that each mustard gives this a different (yummy!) taste.
  • Dash Turmeric Powder

Instructions

  • If you forgot to soak the sunflower seeds, no worries. Just pour some boiling water over the seeds and let sit while the veggies cook. Rinse and drain when done.
  • Peel the carrots. Roughly chop the potatoes, carrots and zucchini. Add to a large pot of water and boil until fork tender. This should take about 10 minutes.
  • From here, carefully remove the veggies and place into a high speed blender with the rest of the ingredients. Blend until smooth.
  • Taste test and adjust. Sometimes I will add in some more vinegar, sea salt or even lemon juice. It all depends on what your taste buds are craving! I rarely need more nutritional yeast but again, it's all up to you.
  • Store this sauce in a large mason jar in the refrigerator for up to 6 days. Use on everything! I love to serve this with homemade french frieds, nachos, as a soup with some sourdough bread, over some toast or even with a load of veggies for dipping.

Notes

**Add any veggies you like. Broccoli does beautifully in this recipe!!
***Can substitute sunflower seeds for silken tofu, cashew nuts or omit. 
***Add more turmeric for more yellow color. 

Nutrition

Calories: 137kcal | Carbohydrates: 21g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 262mg | Potassium: 749mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3673IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 4mg
Vegan Cheese Sauce Loaded with Vegetables!

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Vegan Avocado and Parsley Chimichurri Sauce

Vegan Avocado and Parsley Chimichurri Sauce

To be honest, I do not know what I love most about this refreshing and delicious Vegan Avocado and Parsley Chimichurri Recipe; the color, the taste or the versatility! Martin and I were juicing some parsley and celery the other day and I had the sudden urge to recreate this sauce. I haven’t had the pleasure of devouring my grandmother’s homemade  (super oil-packed but delicious all the same) Chimichurri recipe in YEARS and I just had to have it right at that moment!

I grabbed a few avocados, a handful of parsley and got to work.

We tested out about 4 different recipe varieties before settling on this one but I have to tell ya, EVERY single one was delicious! While the taste is on the lighter side of the traditional chimichurri sauce, it was just divine. There is no way that anyone can mess up this sauce. I highly recommend having fun with it and adding anything that you would like. Maybe next week I will add in some spinach, broccoli or even hot peppers!

For reference, the traditional chimichurri recipe is as follows: 1/2 cup olive oil, 1/4 cup parsley, 3 tbsp red wine vinegar, 4 garlic cloves, 2 tbsp oregano, 2 tsp crushed pepper, and sea salt/pepper. 

Vegan Chimichurri Sauce

The color of this Vegan Avocado and Parsley Chimichurri Sauce is gorgeous!!!

Benefits of Avocado and Parsley

Avocados

  • While most fruits are high in carbohydrates, avocados are high in wonderful healthy fats!
  • Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.
  • High in Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5 & B6, and Vitamin E!
  • Contain more potassium than bananas!
  • Avocados tend to be rich in fiber — about 7% by weight, which is very high compared to most other foods. Fiber may have important benefits for weight loss and metabolic health.

Parsley

  • EXCELLENT source of Vitamin C.
  • Parsley is a nutritional powerhouse with vitamins A, B, C and K and the minerals iron and potassium.
  • Fantastic to kill bloat and reduce water weight.
  • It’s a natural diuretic, which helps to eliminate excess fluid without depleting the body of potassium.
  • Aids in balancing blood sugar, helping with long-term weight balance. It also plays a key role in preventing the degenerative effects of diabetes on the liver.

So now that we have talked about some of our amazing ingredients, let’s get blending!

Homemade Vegan Chimichurri Sauce

Homemade Vegan Chimichurri Sauce with Avocado and Parsley

This is one of our favorite sauces to add to any taco bowl, simple salad or to use as a dip for our yummy tortilla chips!
5 from 1 vote
Print Pin Rate
Course: Sauce
Cuisine: Mexican
Keyword: easy, easy vegan pasta, Healthy, quick
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12
Calories: 61kcal

Ingredients

  • 1/2 cup fresh parsley
  • 4 tbsp dried oregano
  • 2 ripe avocadoes
  • 1/4 cup red wine vinegar
  • 6-8 cloves garlic minced
  • 1/4-1/2 cup water
  • sea salt & pepper, to desired taste

Instructions

  • Prep parsley and mince garlic.
  • Add all ingredients to blender and blend until smooth. Taste test and adjust.
  • Play around with the sea salt and pepper until it is just right. Add a pinch of crushed red peper if you wish!
  • Store in an airtight mason jar in the refrigerator for up to 1 week!

Nutrition

Calories: 61kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg

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