A True Vegan Gelatin May Finally Be Within Reach, Says New Research

From vegnews.com

Scientists are narrowing in on a plant-based substitute for gelatin using gum tragacanth, with new research unlocking its potential in food and packaging applications

Found in everything from chewy candies and marshmallows to pharmaceutical capsules and even biodegradable packaging, gelatin is a multi-functional protein derived from animal collagen. But for those seeking more sustainable options that don’t come from animal products, finding a viable substitute that replicates gelatin’s gelling power, clarity, and elasticity has remained one of food science’s more stubborn challenges.

Now, researchers at the University of Ottawa believe they may be getting closer.

Plant-based gelatin 

In a study published in Physics of Fluids by AIP Publishing, the research team explored the use of gum tragacanth, a plant-derived polysaccharide, as a potential substitute for gelatin in edible films. Though far from the first attempt at creating vegan gelatin, this latest study takes a more precise approach: replicating gelatin’s behavior at the microstructural level.

Canva

“Gelatin has unique properties and its use is versatile,” said Ezgi Pulatsu, co-author of the study. “To fully replace gelatin, we must replicate its microstructure and understand its function in different applications.”

Gum tragacanth is harvested from the sap of specific legumes and is already used in some food and pharmaceutical applications. Pulatsu and her colleagues experimented with films constructed from mixtures of gelatin and gum tragacanth in varying concentrations. Some films were made by layering the two, while others involved a more integrated blend. These prototypes were then tested for durability in water and saline solutions.

The team found that using three parts gum tragacanth to one part gelatin created a mixture that held on to many of gelatin’s best-known traits, like that signature bouncy texture found in your favorite gummy candy.

Dmitry Dreyer | Unsplash

But while the plant-based gum helped mimic that feel, it also made the films more porous—meaning they were easier for moisture to seep into and break down. That’s a drawback when it comes to long-lasting candies or protective capsules, but researchers see the work as a meaningful stride forward in reducing how much animal-based gelatin is used across food and medicine.

“Partial replacement of gelatin will reduce animal-based product use,” Pulatsu said. “Our efforts in the full replacement of gelatin are ongoing.”

The gelatin alternatives market

Plant-based alternatives to gelatin have long existed, though none have been able to fully mimic its complex functionality. Agar-agar, made from red algae, is a popular vegan substitute and sets more firmly than gelatin, though it lacks the same elasticity. Carrageenan, another seaweed extract, has been used in dairy alternatives and desserts but can create a different texture that doesn’t always translate well to candy or capsules. Pectin, extracted from fruit peels, is a staple in jams and jellies but requires specific conditions to gel properly.

Geltor, a San Francisco-based biotechnology firm, has developed a proprietary protein production platform that utilizes bacteria and yeast to produce gelatin through precision fermentation. This process involves inserting the genetic blueprint for collagen into microbes, which then ferment to produce a protein identical to animal-derived gelatin. Geltor’s ‘biodesigned’ vegan collagen is being tailored for applications in the food, nutrition, hair care, and skin care markets.

Geltor

But Geltor isn’t the only company working on a gelatin alternative. Agricultural giant Cargill has introduced Lygomme PM 600, an ingredient solution combining pectin and pea protein designed to fully replace gelatin in products like vegan jellies and marshmallows. This innovation addresses the textural challenges associated with creating plant-based confectionery that mimics the mouthfeel of traditional gelatin-based treats.

​Other companies including Alland & Robert, VeCollal, and Evonik have also developed vegan gelatin and collagen replacements that mimic the key properties in gelatin but with a smaller environmental footprint.

According to Grand View Research, the global gelatin market reached $6.51 billion in 2023 and is expected to more than double to $13.14 billion by 2030. That growth is largely driven by demand in functional foods and pharmaceutical applications, both of which increasingly intersect with consumer preferences for cleaner, plant-based formulations.

The implications of this work stretch beyond food. As the market for plastic-free packaging grows, edible films are gaining attention as sustainable alternatives. Here too, gelatin has played a starring role. A viable vegan gelatin could unlock new frontiers in biodegradable packaging, pharmaceutical coatings, and beyond.

Still, technical hurdles remain. Gum tragacanth has promise, but its structural limitations must be overcome for it to become a one-to-one gelatin replacement. Pulatsu said the next phase of their work will explore chemical and structural modifications to improve its mechanical and barrier properties.

“We are very excited to see the outcomes and share them with the community,” she said.

https://vegnews.com/vegan-gelatin-research-breakthrough 

Egg prices hit record highs. Are you ready to try a vegan egg?

From grist.org

Bird flu has apparently done what environmentalists have long dreamed of: made Americans curious about egg alternatives

Sometimes, Josh Tetrick will quiz strangers in the dairy aisle. He’ll strike up a conversation with a fellow grocery store patron and ask if they’ve heard about “this egg that’s made from plants?” He might point out the golden-yellow boxes shaped like milk cartons sitting on refrigerated shelves, not too far from the egg cartons. Generally, he finds that people don’t know what he’s talking about. “Most people will be like, ‘What?’”

The product Tetrick is referring to — which, not coincidentally, he manufactures — is called Just Egg. It’s a liquid vegan egg substitute made from mung beans, a member of the legume family, and it’s designed to scramble just like a real chicken egg when cooked over heat. (The company also sells frozen omelette-style patties that can be heated up in a toaster oven and frozen breakfast burritos.) Along with his best friend Josh Balk, Tetrick cofounded the company Eat Just, formerly known as Hampton Creek, which developed Just Egg over years of testing. On a recent call with Grist, Tetrick described the products — which are meant to look, taste, and cook like real eggs — as “definitely, definitely weird.”

But lately, Tetrick says the team at Eat Just has been hearing from restaurant owners and chefs overcoming the weirdness to inquire about becoming new customers — in part because avian influenza has sent egg prices soaring in January and February in the United States. Nationally, the average cost of a dozen large eggs rose to about $5.90 last month, up almost 100 percent from a year before, according to data from the Bureau of Labor Statistics. In expensive cities like New York and San Francisco, a dozen eggs could cost $10 or more. The pressure has raised prices at some bakeries, brunch spots, and bodegas slinging bacon-egg-and-cheese sandwiches — and has made some buyers and consumers more open to alternatives. 

Tetrick has said that Just Egg’s sales are now five times higher than at this time last year, and that a majority of its customers are omnivores. The latest outbreak of avian flu has apparently done what environmentalists and animal rights activists have long dreamed of: made Americans curious about vegan eggs. It’s a development that could indicate how consumers may learn to gradually embrace more environmentally sustainable options.

The environmental benefits of not eating meat or dairy have long been documented. A quarter of global greenhouse gas emissions come from the way we grow and produce food; within that, livestock — which includes raising animals for eggs and dairy — is responsible for about a third. 

But brands that have tried to capitalize on the climate case for eating plant-based protein have failed to win over customers. Beyond Meat has struggled to reach profitability, while the CEO of Impossible Foods says the industry has done a “lousy job” of appealing to consumers. 

Producing eggs has a lower environmental impact than raising beef and other forms of animal protein — but growing feed for laying hens still requires a significant amount of land and resources. Eat Just claims that making its mung bean-based alt-egg uses significantly less land and water than the conventional chicken egg. But Tetrick said its most effective marketing strategy is highlighting the benefits of eating a “healthier protein” for breakfast. For instance, Just Egg contains zero milligrams of cholesterol per serving, while one large chicken egg contains about 180 milligrams. 

Josh Tetrick, CEO of the food tech company Eat Just, said sales of its vegan egg substitute are five times higher than last year.
Eat Just

Over the years, Tetrick’s company, which also houses the cultivated meat subsidiary Good Meat, has received criticism for allegedly exaggerating its environmental claims and sales figures. In 2016, Bloomberg Businessweek reported that the company — then called Hampton Creek — removed the climate benefits of its vegan mayonnaise product, Just Mayo, from its website after an external audit found they were inaccurate. Previously, Bloomberg reported that Hampton Creek had instructed contractors to buy back its vegan mayo from stores. Tetrick said that the buybacks were for quality assurance purposes only, but in 2016 both the Department of Justice and the Securities and Exchange Commission launched inquiries into the company for potentially inflating its sales numbers. The following year, both investigations were dropped.    

Those in the plant-based industry say that once vegan alternatives taste as good as real meat and cost the same or less, then sales will go up. Entrepreneurs and advocates have focused on developing the technology, supply chains, and economies of scale needed to lower the price of animal-free protein products. But the current situation with vegan eggs suggests that change can also happen when the animal-based option becomes much more expensive. Prices vary from store to store and region to region, but on the online store for the Manhattan West location of Whole Foods, one 16-ounce carton of Just Egg, the equivalent of about 10 small eggs, costs $7.89. Meanwhile, a dozen eggs, depending on the brand, run from about $7 to up to $13. 

Tetrick said that the newly interested potential customers currently talking to Eat Just aren’t motivated by climate change or animal welfare. Their point of view, in his words, is that they’re tired of the unpredictability of egg prices going up and down. That exasperation, he added, “is probably the most effective lens for change.” Earlier this month, Eat Just launched a campaign in New York City advertising its vegan breakfast sandwiches, sold at bodegas, as a “Bird Flu Bailout.” The company’s website cheekily boasts, “We’re in stock.”

Founders of vegan egg companies argue that the root cause of price volatility for meat, eggs, and dairy is not any one disease or policy, but the way the United States raises animals. “When you cram animals together in really tight spaces, they’re gonna get sick,” said Tetrick. “It’s not Trump’s fault. It’s not MAGA’s fault. It’s just biology.” 

A 2023 report by the United Nations Environmental Programme cited alternative proteins — meaning plant-based foods, as well as cultivated meat and fermentation-derived products — as a way to reduce the risk of zoonotic disease outbreaks. Raising animals for human consumption requires a lot of antibiotics, which raises the risk of creating antibiotic-resistant pathogens. It also creates ideal conditions for viruses to spread, evolve, and cross over to new species. Lowering the global demand for animal protein could greatly reduce those risks. Or as Tetrick put it, “You can pack mung beans into tiny little spaces all you want. They’re not getting the flu.”

Hema Reddy, who developed the vegan hard-boiled egg brand WunderEggs during the COVID-19 pandemic, offered a similar critique of industrial animal agriculture. “If the chickens are crowded together, then disease will follow,” she said. “The only solution,” she posited, “is to change the way we farm. And that’s a big step. It’s like moving the Titanic.”

WunderEggs are made from almonds, cashews, and coconut milk and are currently sold in stores and online. Like Tetrick, Reddy says she has heard from plenty of newly interested restaurants in the last few months. But she is reluctant to draw long-term conclusions from it, arguing that consumer behaviour doesn’t change that quickly. Many people, she argued, “probably want to eat eggs, they’re missing eggs,” and “they’re going to wait for things to get better.”

Nationally, the average cost of a dozen large eggs rose to about $5.90 in February, up almost 100 percent from a year before.
Zeng Hui / Xinhua via Getty Images

But for some adoptees of vegan egg substitutes, the upside of ditching chicken eggs is obvious. Chef Jason Hull, director of food services at Marin Country Day School in the Bay Area, has been using Just Egg for years. “They have nailed the delicious flavour of egg,” said Hull. He swaps out regular eggs for the plant-based version in baked goods like cookies, muffins, and quick breads, as well as in dishes like fried rice. There’s virtually no difference, he said. While he’s a long-time fan of the brand, the uptick in egg prices has validated his decision. “Especially with egg prices right now, I’m not going to use chicken eggs for baking or fried rice or things like that any time soon,” he said.

Hull said some of his peers, especially those in other parts of the country, are potentially less open-minded about vegan egg substitutes. But rising costs may have them reconsidering. Other chefs are “warming up to it, absolutely,” he said. “And the high egg prices are kind of forcing that warm-up.”

Wholesale egg prices are trending downward as of March, according to U.S. Department of Agriculture data, so this momentum could be short-lived. But it may only be a matter of time before the next price hike happens. “Because the virus is so ubiquitous in so many different environments … it’s hard to imagine the virus ever completely going away at this point,” said Maurice Pitesky, an associate professor in cooperative extension at University of California, Davis School of Veterinary Medicine. 

Reddy insisted that taking advantage of a cost-of-living crisis to promote her product does not sit right with her, and she prefers to let consumers come to their own conclusions about what’s right for them. But if avian influenza continues to upend egg production in the U.S., that might mean the economic case for going dairy-free could become more and more evident with time. Regardless of what happens in the future, Reddy said, “I really think that now is the time for egg alternatives to shine.”

https://grist.org/food-and-agriculture/egg-prices-vegan-plant-based-alternatives-just-egg/

March’s Most Popular Vegan Recipes, From Sushi Sandwiches to Crunchwraps

From vegnews.com

Discover the 12 most-loved vegan dishes of March you shouldn’t miss

As we close out March, there’s no better time to usher in spring with a delicious, plant-based meal that nourishes both body and soul. Whether you’re a long-time vegan or just exploring plant-based options, this season offers an exciting opportunity to indulge in flavourful dishes that celebrate spring vegetables. 

We’ve compiled the top 12 vegan recipes that will make today deliciously memorable. With blueberry pancakes, carrot noodle pad Thai, and sushi sandwiches, these recipes prove that seasonal transition foods don’t have to be heavy or lacking in flavour. Whether you’re preparing a quick weeknight dinner or planning a special dish for a cosy gathering, these vegan recipes will keep you satisfied and inspired throughout the next month.

March’s Top 12 recipes

Let’s dive into the flavours of March and discover some of the most delightful plant-based creations.

Hannah Kaminsky

1Easy Two-Step Tofu Scramble With Mixed Veggies

Why settle for eggs when you can enjoy a savoury, cholesterol-free tofu scramble that’s quick and easy to make? Customize this dish by adding colourful vegetables like bell peppers, onions, spinach, or mushrooms for an extra burst of flavour and nutrition.
GET THE RECIPE

Kristin Teig

2Iced Pistachio Matcha With a Cheesecake Surprise

Creamy, nutty, and just the right amount of indulgent, this matcha offers a sophisticated twist on the cheese tea trend that has swept across cafés from Asia to New York. In this recipe from Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-Free Recipes to Reconnect, Root, and Restore, Remy Morimoto Park replaces the traditional salted cheese foam with a velvety, tangy topping crafted from vegan cream cheese, lemon, and vanilla.
GET THE RECIPE

Eat the Rainbow

3Sushi Sandwich With Crispy Tofu and Pickled Beets

This fun twist on the classic sammie brings all the fresh, vibrant flavours of sushi, but layered between sushi rice for a unique and tasty alternative. Pickled beets add an extra burst of flavour while also delivering a healthy dose of vitamin C and anti-inflammatory nutrients. From Eat the Rainbow: Vegan Recipes Made With Love, this sushi rice sandwich is perfect for meal prep—make it ahead of time, wrap it up, and enjoy a quick, flavourful lunch during the week.
GET THE RECIPE

Hannah Sunderani

4Copycat Crunchwrap Supreme With Gooey Cashew Queso

Skip the drive-thru and enjoy a delicious Crunchwrap Supreme made right at home. While store-bought queso works in a pinch, this cashew version, created by food blogger Hannah Sunderani of Two Spoons, elevates the dish to a new level of flavour and richness.
GET THE RECIPE

Eat the Rainbow

5Dreamy Vegan Cherry Rose Vanilla Iced Latte

Cherries bring a burst of natural sweetness and vibrant colour to this caffeine-free iced latte. The smooth blend of vanilla, rosewater, and juicy cherries, combined with adaptogenic maca (known for its hormone-balancing and libido-boosting properties), creates a fragrant, deliciously sippable treat. Customize it with your favourite non-dairy milk for a personalized touch.
GET THE RECIPE

Eat the Rainbow

6Crispy, Golden, Baked Chickpea Nuggets

These vegan chicken nuggets, crafted from chickpeas, oats, and tofu, feature a satisfyingly crispy cornflake-panko coating and come together in no time. From the Eat the Rainbow: Vegan Recipes Made with Love cookbook, these chickpea-based nuggets are ready in just 30 minutes. They’re perfect for dipping in ketchup and make a delicious side when paired with homemade fries or roasted potatoes.
GET THE RECIPE

Isa Chandra Moskowitz

7Isa Chandra Moskowitz’s Irish Stout Stew With Fluffy Potato Biscuits

No matter the season—fall, winter, spring, or summer—this vegan Irish Stout Stew from cookbook author Isa Chandra Moskowitz will surely delight. Featured in The Superfun Times Vegan Holiday Cookbook, this dish is made even more comforting with a fluffy potato biscuit that soaks up the rich, savoury gravy. Kidney beans and porcini and cremini mushrooms add the hearty, satisfying texture that’s a staple of traditional Irish cuisine.
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Kayla Cappiello

8Salted Chocolate and Banana Bread Vegan Blondies

These easy, gluten-free, oil-free blondies are loaded with swirls of creamy peanut butter and melty chocolate. Combining the best of banana bread, chocolate chip cookies, and blondies, these treats from the Easy Allergy-Free Cooking cookbook are a must-try. For a nut-free alternative, simply swap the peanut butter for tahini.
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Frugal Vegan

9Roasted Potato Zucchini Pizza

Pizza time is anytime with this simple, healthy recipe. Thinly sliced roasted potatoes and zucchini, topped with fresh, peppery arugula, all on a warm, crispy pizza dough—this is everything we need for dinner this week. The perfect balance of flavours and textures makes it a satisfying vegan alternative to your usual pizza night.
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Kiki Nelson

10Blueberry Vanilla Pancakes With Maple Syrup

Blueberry vanilla pancakes—what more could you want? These fluffy, moist, and flavourful hotcakes are the perfect breakfast treat. From the Plantifully Lean cookbook, these whole wheat, berry-packed pancakes make mornings a breeze. For a personalized twist, add banana slices, chocolate chips, or toasted coconut to create your ultimate pancake experience.
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Hannah Kaminsky

11  Super-Sized Fruity Vegan Pop Tart

This giant pastry takes our nostalgic childhood favourites to a whole new level. Bigger really is better when it comes to the perfect ratio of crust to filling, and this recipe from The Everyday Vegan Cheat Sheet cookbook delivers just that. With a larger bite of gooey, jammy fruit preserves than you’d ever get in a classic hand pie, every bite is pure bliss. The bold pink, beet-coloured icing is a must for that nostalgic touch.
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Carina Skrobecki Photography

12  Healthy Carrot Noodle Pad Thai

This quick, vegetable-packed dish comes together in just minutes for a satisfying and nourishing meal. A creamy almond butter sauce perfectly coats the carrot noodles in this lighter, vibrant take on Pad Thai from The Simply Real Health Cookbook. For an extra protein boost, add baked tofu or vegan chicken to complete the dish.
GET THE RECIPE

https://vegnews.com/march-top-recipes

The 5 Best Vegan Parmesan Cheese Alternatives

From plantbasednews.org

Traditional parmesan is made with dairy and other animal ingredients - try these vegan-friendly products instead 

Parmesan is one of the world’s most popular cheeses and is frequently sprinkled over Italian dishes like pasta, risotto, moussaka, soups, and pizzas.

While no dairy cheese is suitable for vegans, many varieties are still suitable for vegetarians. However, traditional parmesan is unsuitable for either. Here’s everything you need to know about parmesan cheese, including some of the best cruelty-free and vegan alternatives.

What is parmesan?

Parmesan is an aged, hard cheese that has been produced in Italy for around 900 years. Traditionally, each wheel of parmesan is made with heavily salted, unpasteurized cow’s milk, and aged for at least 12 months to create its rich, sharp, and complicated flavours.

The Italian name, Parmigiano Reggiano, applies exclusively to varieties from Parma, Reggio Emilia, Modena, part of Bologna, and part of Mantua, while “parmesan” is sometimes used for similar Italian hard cheeses and private label options produced elsewhere.

Because traditional Parmigiano Reggiano has a protected designation of origin (PDO), it must also be produced by industry experts using specific ingredients and methodology. This includes the protease chymosin – also known as rennin – an enzyme found in rennet.

Rennet is a liquid combination of enzymes found in the stomachs of calves and other ruminant animals. In animals, rennet aids nutrient absorption, and in cheesemaking, it helps produce curds, which are an integral part of the manufacturing process.

Why isn’t parmesan vegan or vegetarian?

Adobe StockTraditionally, parmesan is made using dairy and rennin, which comes from the stomachs of calves

Much like the use of gelatin in sweets, many people are only just realising that rennet is included in parmesan and that it makes the hard cheese unsuitable for vegetarians. This also extends to popular products that include traditional Italian hard cheeses, such as pesto.

Furthermore, the rennet used in Parmigiano Reggiano is typically sourced from the veal industry, which sees very young calves confined and slaughtered before they can mature. Veal is particularly controversial, even amongst those who still eat other meat products.

Parmigiano Reggiano is also uniquely resource-intensive, as producing a single wheel requires 550 litres of dairy milk, which emits around 764.5kg of greenhouse gas – the equivalent of approximately 86 gallons of gasoline or 856 pounds of coal.

The 5 best vegan parmesan cheese brands

There are a variety of cheese alternatives that make ideal replacements for traditional parmesan. Some, like Violife’s Prosociano, are direct imitations that can be cut, grated, and nibbled just like the real thing, while others are pre-grated options ideal for the dinner table.

Simply V

Adobe StockSimply V’s vegan parmesan is available online from Ocado in the UK

Popular German brand Simply V announced last year that its ParmVegan would come to the online shopping platform Ocado. Simply V described ParmVegan as an “authentic parmesan experience” that has been in development for over a decade.

“Our mission at Simply V is to make delicious, plant-based alternatives that don’t compromise on taste or quality,” said Chiara Broeker, Marketing Director at Simply V, in a statement at the time. “We’ve created a product that not only satisfies the palate for cheese lovers, but also aligns with our commitment to sustainability and ethical sourcing. Based on research we know the UK are Italian food lovers, so we’d love for ParmVegan to be a fridge staple.”

ParmVegan is available to buy at Ocado now at an RRP of £2.95 per pack.

Find out more here.

Violife

ViolifeViolife’s Prosociano is available as a wedge and as a bag of grated cheese

Violife launched in the 1990s and has become one of the biggest dairy-free cheese brands on the market over the last five or so years. The company launched its grated Prosociano in 2022, followed by a wedge-shaped block that has a “firm and crumbly texture.”

Violife’s Prosociano costs £3.75 per 150g wedge, also from Ocado.

Find out more here.

I Am Nut OK

I Am Nut OKI Am Nut OK makes a selection of artisanal vegan cheeses

Hackney’s I Am Nut OK – one of the top artisanal vegan cheese brands in the UK – also secured an Ocado listing last year, including its hard cheese alternative “Oh, Grate!” The company says: “We cannot legally describe this as a vegan Parmesan, so we’re not! It’s not Parmesan in any sense – but it is a delicious alternative [to] something else.”

Vegan Oh, Grate costs £5 per 100g pack.

Find out more here.

GreenVie

GreenVieGreenVie also makes vegan parmesan in wedges and grated bags

Cyprus-based GreenVie Foods has won several prestigious awards for its plant-based cheeses, beating out dairy-based competitors with products like Greek Style, Cheddar, Gouda, Mozzarella, and Parveggio – available either grated or as a wedge.

Grated Parveggio is currently available from Balance Wholefoods at an RRP of £1.99 per 100g bag, and the wedge is stocked by Alternative Foodstores for £3.15 per 200g.

Find out more here and here.

Nurishh

NurishhNurishh’s Gran Vegiano may be harder to find than some other alternatives

Nurishh’s Gran Vegiano is a coconut oil-based parmesan alternative made in France. It is fortified with both calcium and B12, and the company describes it as “rich and bold.”

This cheese was previously listed by major supermarkets such as Asda, Sainsbury’s, Waitrose, and the Co-Op, with an RRP of £3.50 per 150g pack. While still available, Gran Vegiano is currently listed as out of stock by all but parent company Bel’s foodservice arm.

Find out more here.

What about nutritional yeast?

Nutritional yeast, or “nooch,” is an extremely nutritious, flavoursome, vegan staple. For many, it’s the go-to cheese replacement, whether that’s added to cheesy sauces, included in homemade cheese recipes, or just sprinkled over the top – as you would with parmesan.

Nooch has a cheesy, savoury, nutty flavour. (The Daily Show’s Jon Stewart is a particularly big fan.) But some brands, such as the Notorious Nooch Co, also use natural flavourings to give their nooch an extra cheesy edge, making it a particularly good replacement for parmesan. 

Meanwhile, Pimp My Salad’s Parmesan sprinkles combine cashew nuts, sunflower seeds, nutritional yeast, kale, lemon, and Himalayan pink salt for another nooch-based alternative. UK-based Good Carma’s Flavour Fusion range combines nooch with almonds and oregano for a “parmesan cheese alternative,” but also offers garlic, chili, and original flavours.

To make your own nooch-based parmesan blend, try combining plain nutritional yeast with crushed cashews, a pinch of garlic powder, and salt. The cashews give the blend body and the creamy, nutty flavour of traditional parmesan, while the garlic and salt provide depth.

Nutritional yeast is also rich in protein, fibre, and essential vitamins like B12, and Medical News Today listed immune system support, improved glucose levels, healthy skin, hair, and nails, and boosted energy among the key potential health benefits of consuming it regularly.

https://plantbasednews.org/lifestyle/food/best-vegan-parmesan-cheese-alternatives/