Vegan Parmesan Cheese

Today is a typical spring afternoon in Germany, which is a little too cold and rainy to make you want to go outside. You're already longing so much for the first warm rays of sunshine that your fingers tingle to book accommodation in warm Italy.
Oh, how nice it would be to explore the little alleyways in an Italian village, sit in the sun and have a plate of fresh pasta with delicious Parmesan in front of you. Thanks to our Zucker&Jagdwurst experimental kitchen, we can bring you a big step closer to this feeling, even if only on a balcony.
Did you know that you can conjure up an unbeatable vegan substitute for Parmesan with just five ingredients, which not only tastes super delicious on pasta but is also an excellent extra for salads, casseroles and the like? No? Well, then, we have an exciting new topping for you today.
Unlike Parmigiano Reggiano, which is traditionally only produced in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua, our vegan version can also be used in your kitchen without having to travel to Italy.
Now, all you need is almonds, cashews and garlic powder to make your own vegan Parmesan, which is conveniently already grated.
If you still need inspiration for which dishes go particularly well with it, browse the blog. From Mac'n'Cheese and Baked **Rigatoni** to Vegan Tortellini Casserole or Vegan Orzotto, there is plenty to discover to help you on your culinary journey.