Vegan Alternative for Pecorino Romano in Pesto

I've used vegan shredded cheese products manufactured by a company named Daiya and have had quite a bit of success. You can find them on Amazon, but products with similar ingredients and labeling might work.

I would recommend a mixture of their parmesan and mozzarella products to get something sort of close to the creamy consistency of pecorino, then add a tiny bit of porcini powder to give it a bit more subtle flavor (a good aged pecorino has a slight tartness to it).

You'll need to experiment, but I've used their 'cheeses' and they melt / blitz rather well.

In a pesto where everything is shredded and blitzed, texture is actually less of an issue. I know you could use the above two types to get the taste; you could probably make something that most people wouldn't even think to question.

But, as with all substitutions, some experimentation will be needed.

I'm a baker with vegan son and vegan customers. This is best substitute!!

vegan Romano:

3/4 cup (115 grams) of raw cashews 4 tablespoons (20 grams) of nutritional yeast 3/4 teaspoon of sea salt 1/2 teaspoon of garlic powder 1/4 teaspoon of onion powder Instructions:

Place all ingredients in a food processor. Pulse until the mixture is a fine meal texture. Use immediately, or store in an airtight container in your fridge for up to two months. Be sure to only process the mixture until it forms a fine crumb. If you mix it beyond that, the oils from the cashews will add moisture and form clumps.

Try some "nutritional yeast". It's vegan and a wonderful salty/cheesy flavour. You can find it at any health food store.