A Rugged Guide to Vegan Parmesan

Reading the label, this is a straightforward play: real parmesan, salt, and enzymes, with cellulose powder to keep it from clumping in the shaker. The texture looks dry and fluffy, not a solid block, so it dusts easily over hot pasta or a quick weeknight salad. With 0g sugar per 100g and a sky-high score of 9.9, it fits a low-carb or keto plan without much math. The ingredient list is short enough to read without a magnifying glass, which I appreciate. A trade-off is that the anti-caking powder can mute the sharp, nutty punch you get from freshly grated wedges, and it may feel a bit sandy if you pile it on. It's a pantry workhorse rather than a showpiece.

Label says it's updating, but the core numbers are locked in: 0g sugar per 100g and a 9.9 score. That signals a clean, low-carb option for anyone keeping an eye on sweetness. The ingredient list is in flux, so the exact anti-caking agent isn't spelled out here, but the goal is the same—easy shaking without clumps. Think of it as a pantry placeholder that keeps your macros simple. The texture should be light and dry, which works well for a quick dusting on eggs or roasted veggies. The trade-off is uncertainty: until the full list is finalized, you won't know if it's the same cellulose blend or something different that might shift the mouthfeel or flavor. If you value consistency, you may want to wait for the final label.

Another 0g sugar, 9.9-score option, with the ingredient list still updating. That makes it a low-carb standby you can keep on hand for pasta, soups, or a late-night baked potato without adding sweetness. The texture should be fine and free-flowing, designed to melt evenly when dusted over hot dishes. Until the final ingredients are posted, it's hard to call the exact flavor profile, but the aim is clearly convenience over artisanal punch. A trade-off here is predictability: the shaker experience could change once the label locks in, and the cheese intensity may not match a wedge you'd grate yourself. If you want a reliable sprinkle with zero sugar, this fits; if you want a specific ingredient deck, you might hold off.

This one lists pasteurized milk, cheese cultures, salt, and enzymes, with powdered cellulose to prevent caking. It's a classic grated parm setup: 0g sugar per 100g and a 9.9 score, so it's squarely in the low-carb camp. The texture should be dry and airy, making it easy to shower over a bowl of spaghetti or a desk lunch without clumping. The trade-off is that cellulose can give a slightly dry, powdery feel and may soften the sharp, savory bite you'd get from a freshly grated block. It's a practical choice for busy kitchens or office drawers, but if you're chasing that bold, nutty punch, you might find it a touch muted. Still, for a zero-sugar sprinkle, it's a solid pantry player.

Label is updating, but the key stats are set: 0g sugar per 100g and a 9.9 score. That makes it a low-carb, zero-sugar sprinkle you can keep in the bag for gym-day meals or a quick dinner. The texture should be light and shakeable, designed to melt over hot dishes without clumping. The trade-off is the unknown: until the ingredient list is finalized, you won't know the exact anti-caking agent or whether the flavor leans sharper or milder. If you're comfortable with a bit of uncertainty, it's a handy pantry add; if you want a fixed recipe and predictable taste, you might wait for the final deck. For now, it's a zero-sugar option with a very high score and a flexible future.