Hadrien Bennett

Fakemesan, Vegan Parmesan

Recently, I’m trying to eat less cheese because I found out how it is made, and it disgusted me ~lots~. Maybe it’s a stereotype, but I’m allowed to say it, I’m French. You know us, baguette, cheese and wine? Yes! So true. I cannot live without cheese or wine… or a ~nice~ baguette either.

It’s tough to find vegetarian cheese in France, not a lot of brands label it when it’s vegetarian, even when you look at the ingredients, there is no real way of knowing if it’s vegetarian or not.

What am I talking about? Rennet, never heard of it? It is used in the cheese making process to coagulate milk. Calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of young, unweaned calves as part of livestock butchering.

To me, it is absolutely disgusting, that’s why I decided to find alternatives. And for my first “cheese” making recipe I decided to try parmesan or should I name it fakemesan?


  • 90 g raw cashews
  • 10 g nutritional yeast
  • 3/4 tsp sea salt
  • 1/4 tsp garlic powder



  1. Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh.


You don’t need much, it’s super quick and lasts for several weeks. Perfect as a substitute for your recipe that requires parmesan or you can simply use it as a topping for your pasta.

Would love to know what you think of it, please if you make it, share it with me and leave a comment down below!

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