Follow Your Heart Parmesan

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

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We have one word for this new vegan Parmesan from Follow Your Heart: Finally.

IMG_9921Another that comes to mind is: Yum.

This shredded Parmesan is different from any other vegan Parmesan we’ve seen (usually sprinkled varieties made of nutritional yeast and nuts). While many of these are quite flavorful, nothing can really come close to the shredded variety.

IMG_9923These shreds are wonderful — creamy and flavorful, though we do wish the taste were a bit sharper and more tangy. But the flavor is lovely enough to sprinkle directly on any pasta dish.

IMG_9924We chose to sample it in liberal quantities when we tried it on homemade pesto, and it was delicious. Again, it would be even better with a sharper flavor — but we are thrilled to have it.

IMG_9929We suspect it would be amazing in any recipe — as well as on garlic bread and sprinkled on popcorn — and look forward to trying it out in different scenarios.

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Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

3 thoughts on “Follow Your Heart Parmesan”

    1. Not yet! It does get a bit melty when it’s mixed in with pasta, which is nice, and I’m looking forward to trying it out on garlic bread to see how it melts/browns. (It was sold out at our local natural foods store, which is actually both good and bad news!)

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