VEGAN PARMESAN CHEESE RECIPE (with cashews)
This Vegan Parmesan Cheese is a whole-food plant-based (WFPB) recipe that’s nutty, cheesy, and so simple to make. Ready in minutes, it’s perfect for enhancing the flavor of your favorite dishes.
Equipment
- 1 Food Processor or High-Speed Blender (For a fine, crumbly texture)
- 1 Airtight container (This is for storing the Parmesan in the fridge)
Ingredients
- 1 cup raw cashews (150 g)
- 3 Tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder optional
- 1/2 tsp sea salt or to taste
Instructions
- Blend Ingredients: Add all the ingredients to a food processor or high-speed blender.
- Pulse: Pulse until the mixture reaches a fine, crumbly texture resembling grated parmesan cheese. Be careful not to over-blend, as it can turn into cashew butter.
- Taste and Adjust: Taste and adjust the seasoning. If desired, add more salt, nutritional yeast, or garlic powder.
- Store: Transfer to an airtight container and store in the refrigerator for 2-3 weeks.
Notes
- This vegan parmesan is excellent for sprinkling on pasta, pizza, salads, and roasted vegetables.
- You can substitute sunflower seeds for cashews for a nut-free or variation option. Or try this recipe.
- Store in an airtight container in the refrigerator for up to 2-3 weeks.