Vegan Parmesan Cheese
This is a great substitute for dairy Parmesan cheese. The nutty texture from the cashews and the cheesy taste of the nutritional yeast make it a perfect topping for anything that uses parmesan cheese.
- Food Processor
- Jar or other container for storage
- 3/4 cup raw cashews
- 3 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- Place all the ingredients in a food processor.
- Pulse until desired consistency is reached. Be careful not to over pulse or you will end up with cashew butter.
- Store in the refrigerator in an airtight container.
The cheese will keep in the refrigerator for about 3 weeks.
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