Vegan Parmesan Cheese
Flavorful and cheesy. It’s delicious, ready in less than 5 minutes and you only need 4 ingredients to make it. Wonderfully good!
Servings: 22 people
Calories: 52kcal
Equipment
- Blender
Ingredients
- 1 cup raw unsalted cashews (150 g)
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp salt
Instructions
- Add all the ingredients to a food processor or a powerful blender and blend until well mixed.
- Use it to make vegan pesto, sprinkle it over a plate of vegan pasta Alfredo or some vegan pizza, or simply add it to all your favorite dishes.
- Keep the leftovers in a sealed container the fridge for several weeks
Notes
- You could also use roasted nuts, but I think this vegan Parmesan cheese tastes better when it’s made with raw
- Add any spices or fresh or dried herbs you’d like.
- Be careful not to over blend the mixture or you’ll get a kind of cashew butter instead.
Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 37mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
This cheese doesn’t contain fresh ingredients, so it will actually last quite some time if stored properly. Keep the leftovers in a sealed container in the fridge and it will last for weeks.
Yes, you can. Feel free to use any kind of raw and unsalted nuts you have on hand, although cashews are my favorite choice. It’s best to use unsalted nuts for this recipe, but if you decide to make it with the salty ones, make sure to use less salt when you prepare it.
This vegan Parmesan cheese does not melt, but it’s perfect to incorporate into lots of different recipes. You can use it to make vegan pesto, sprinkle it over a plate of vegan pasta Alfredo or some vegan pizza, or simply add it to all your favorite dishes.
How to make vegan Parmesan cheese – Step by step
- Add all the ingredients to a food processor or a powerful blender (photo 1) and blend until well mixed (photo 2).
- Serve immediately and enjoy with your favorite dishes.