Vegan Parmesan Cheese
I’ve got a base recipe for you today.
I’ve been busy working on so many new recipes lately, and a few of them call for vegan parmesan cheese. So, I figured I’d just make it it’s own recipe! That way, when you’re looking for a nutty topping for pizza, pasta, sandwiches, salads, etc. you know exactly where to look.
There are several combinations of vegan parm floating around the internet, but this is the version that I’ve been making for years and my absolute favorite.
I also love that it’s freezer friendly. I make a batch every few weeks, then stick whatever I don’t use immediately in the freezer. That keeps the whole thing fresh. It should’t clump too much, but if it does, just give it a few shakes and it should be good to go.
Behold the power of nuts! As we learned in our favorite vegan chili cheese dip, nuts are pretty amazing when it comes to getting that cheesy taste.
It’s almost hard to believe that this mixture tastes very similar to salty, umami-rich parmesan cheese! While it won’t melt like parm, it does have the same nutty, salty flavor that makes it my favorite swap in.
I’ve got the most incredible vegan salad coming for you next week (that may or may not rhyme with baesar), and you’ll want this vegan parm for it! So, make it this weekend (try it on my pesto pizza) and then we’ll enjoy it again together next week!
Vegan Parmesan Cheese
Equipment
Ingredients
- 1/2 raw cup cashews
- 1/4 cup slivered almonds, or almonds with skins off
- 3 tablespoons nutritional yeast
- 1 tbsp. garlic powder
- pinch salt
Instructions
- Place the cashews, almonds, nutritional yeast, garlic powder and salt in the base of a food processor.
- Pulse until very fine and combined, should be the texture of parmesan cheese.
- Store in the fridge or in the freezer!