Our vegan parmesan’s nutty flavor makes it appropriate for pasta, Caesar salad, or atop roasted Brussel sprouts. Scroll down to see more recipe recommendations.
Forager Project® Yogurt (Cashewmilk (Filtered Water, Cashews*), Tapioca Starch*, Coconut Cream*, Cultures), Potato Starch*, Coconut Oil*, Water, Fava Bean Protein Flour*, Natural Flavor, Sea Salt, Tapioca*, Corn*, and Rice Starch*, Cultured Dextrose*, Inactive Yeast*, Natural Flavor*.
Allergens: Cashews, Coconut
Made from our Cashewmilk Yogurt, offering incredible nuttiness, our organic, dairy-free parmesan cheese is specially crafted for all your everyday cheese needs and wants. Click here to learn more about our cheese-making process.
Yes! Check out our recipes page for cheese cooking inspiration.
Yes, our vegan cheeses do melt! Keep in mind, different flavors are designed for different eating occasions. While our Vegan Jack and Vegan Mozzarella can be used in nearly every form, our Vegan Parmesan and Vegan Queso Fresco cheese generally perform better crumbled or shredded. We recommend heating our cheese to see its incredible melt and stretch. For recipes on how to best cook our vegan cheese or general vegan cooking inspiration, check out our recipes page.
Yes, Forager Project cheese is free of lactose, gluten, and soy.
Yes, all of our plant-based products are not made with any genetically modified materials.
We believe plants are better for you and the planet. Here’s why: Climate change is the biggest challenge we face right now; our civilization hangs in the balance. We were founded on the belief that everyone can make a difference, and so we make simple, organic, plant-based foods made with nuts, seeds, ancient grains and vegetables. They’re the key to a healthy life and to a more viable planet. Read more about plant-based.
We searched far and wide to find cashews that met our very strict standards: organic, ethically sourced and sustainably farmed. We found them in Vietnam and the Ivory Coast where they don’t need irrigated water, an increasingly precious resource, to thrive. We work with a small group of farmers who care deeply about their workers and about producing the best cashews possible.
Michele L. Seattle, WA
Judy H. Marblehead, MA