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Shredable, Grateable, Meltable Vegan Parmesan

This vegan paleo parmesan can be grated, shredded, sliced, and melted. This is a recipe I created years ago and published on my former WordPress.com blog, but never published on Paleoveganista.com until now. It’s really great, and so similar to the “real thing” that I have to pinch myself every time I doubt it’s vegan.

This Shredable, Grateable, Meltable Vegan Parmesan utilizes coconut butter, Vitamin C crystals, which are essential to this recipe and cannot be substituted. It will harden in the freezer, and can be used on anything for which actual parmesan cheese might typically be a key and/or delectable garnish. This Shredable, Grateable, Meltable Vegan Parmesan contains no common allergens, and requires a few expensive ingredients (coconut oil, coconut butter, Vitamin C crystals, nutritional yeast, and Kala namak black salt. However, for those of you fellow vegans who miss parmesan cheese and haven’t found a store-bought brand that does the trick…I hereby present you with my Shredable, Grateable, Meltable Vegan Parmesan.

It essentially works the same way that dairy parmesan does. *Tip: when left out, it will eventually melt. It is best served very cold, i.e. keep in fridge after removing from freezer. Serving suggestions include:

Kale Chips

Shirataki Spaghetti

Cauliflower Crust Pizza

Shredable, Grateable, Meltable Vegan Parmesan


1 1/2 tablespoons lemon juice
1/2 cup coconut butter, softened
1/4 cup nutritional yeast
1/2 teaspoon Kala namak black salt
1/4 teaspoon Vitamin C crystals
1/2 cup coconut oil, melted


In a blender or food processor, add lemon juice, coconut butter, nutritional yeast, Vitamin C crystals and Kala namak black salt. Blend well until smooth.

Add the coconut oil last and blend again until smooth. If more liquid is needed, add more lemon juice in 1 Tbsp increments. Bear in mind that it should stay as thick as possible for this recipe to work, however.

Pour into a freezer-safe container, and use a rubber spatula to remove excess from the blender pitcher/food processor unit so as to avoid wasting any of this delicious vegan paleo parmesan cheez. Freeze until solid. Remove from freezer for serving, let set until a chilled (but not frozen) temperature. Return any unused portion to freezer, and remove again for serving (repeat above steps).


Cheers, Paleoveganista :)

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