Although it was somewhat of a guilty pleasure, we sometimes miss the taste of the powdery grated Parmesan that made its way onto many of our childhood foods, adding a kick of rich, salty goodness to pretty much any pasta in our paths. While we love our old pal nutritional yeast as a Kraft-esque condiment, it’s still missing a je ne sais quoi in terms of true cheesiness. But Parmela—a new dairy-free cheese replacer—hits the nail right on the head. We immediately had it sprinkled on improvised garlic bread for carby perfection, then tried it on sauced-up angel-hair pasta for a heavenly treat. The secret? It’s almond- and cashew-based with the unique zing of fermented soybean, making it the best Parmesan substitute we’ve found yet. In the words of the new cheese brand, “Here’s to cheese that grows on trees!”
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