This recipe is an excellent substitution for Romano cheese. And it’s cheaper than buying some of the pre-made vegan cheeses in the store. Not that I’m opposed to those cheeses. Some of them are great! It’s hard to find the ones I prefer locally, so I buy a favorite vegan parmesan through Thrive Market.
It can be stored in an air-tight container for up to 6 months in the refrigerator, too! The texture of this “cheese” is a lot like a grated romano cheese, and we always keep a jar of it on hand! It works well as a topping on pasta, popcorn, and salads. You name it. I love it on top of my potatoes au gratin and use it in my Cacio E Pepe.
Vegan Romano Cheese
- 3/4 Cup Organic Raw Cashews
- 3 Tbsp Organic Almond Meal
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Organic garlic
- 1/4 Tsp Organic Dehydrated Onion
- 1/2 tsp Sea Salt
Add all ingredients to a food processor and pulse ingredients into a fine meal texture. Store in an air-tight container for up to four months in the pantry, or six months in the refrigerator.
2 thoughts on “Vegan Romano Cheese”
I made this recipe and while it resembles the texture of Romano, it really doesn’t taste like a cheese product to me. I may use it as a crumb topping on something, like a stuffed tomato, or to coat zucchini sticks for some added crunch, but I was hoping to use it as a substitute in a pizza recipe and I doubt it will work. To be fair, I haven’t made the pizza recipe with it, and I may give it a try in a small batch in the future.