Vegan Parmesan Cheese
This vegan parmesan cheese is a staple in our kitchen! It's such a great addition to pasta dishes and pizza and you need only 4 ingredients and 5 minutes to make it!
Servings 25 servings
Ingredients
- 1 cup raw cashews (not salted or roasted)
- 4 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Place the cashews, nutritional yeast, salt, and garlic powder in a food processor.
- Pulse until you have got a fine meal with small chunks.
Notes
- If you want you could also use 50:50 almonds and cashews for this recipe. I recommend using blanched almonds for this recipe.
- I love to sprinkle the cashew parmesan over pasta dishes, vegan lasagna, pizza, salad, and also over scalloped potatoes.
- Stored in an airtight container or glass jar in the fridge, it will last up to 3-4 weeks.
- It also freezes really well. You can freeze it in a freezer bag for up to 3 months.