Did you know you can make the best vegan parmesan cheese made out of raw cashews and a few simple ingredients? Yes, you can skip the more processed faux “Parmesan” cheese by making your own house-made, plant-based batch with just three ingredients in mere minutes. This Vegan Parmesan Cheese (which is also gluten-free) is a go-to ingredient in my house. I like to mix up a batch, and store it in a glass jar to pull out to use as toppings on pasta, pizza, sandwiches, soups, stews, casseroles, and even popcorn.

All you have to do is blend up raw cashews in a food processor or blender with nutritional yeast and a bit of salt (which is optional) until they achieve that perfect texture, and you’re all set!

Keep this recipe on hand in the fridge, and it will last for a few months.

Vegan Parmesan Cheese

(5 votes, average: 4.60 out of 5)
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4.6 from 5 reviews

• Author: The Plant-Powered Dietitian
• Yield: 12 servings

Description

Learn how to make the best vegan parmesan cheese with this easy recipe featuring cashews and a few pantry ingredients.

Ingredients

• 1 cup raw cashews
• 2 tablespoon nutritional yeast
• 1/2 teaspoon salt (optional)

Instructions

1. Place raw cashews, nutritional yeast, and salt into the container of a food processor or blender.
2. Grind until it achieves a fine, sandy-grainy texture, similar to Parmesan. If you grind too finely, it may start turning into a paste (which you don’t want!).
3. Remove from processor or blender and transfer to a glass jar with a cover. Store in the refrigerator. Lasts for up to 3 months refrigerated.
4. Makes about 3/4 cup (about 12 1-tablespoon servings).
5. Sprinkle as desired over pasta dishes, lasagna, stews, casseroles, sandwiches, or popcorn.

   May use in any recipe that calls for Parmesan cheese.

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Try this recipe on some of my favorite dishes:

Pasta with Marinara and Roasted Vegetables
Baked Polenta with Oven Roasted Mushrooms
Lentil Walnut Bolognese with Spaghetti
Mushroom Bomb Lentil Pasta
Vegan Baked Mediterranean Lasagna
Swiss Chard Pecan Lasagna

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