Vegan parmesan may not be the same as the real thing, but it still tastes good! So simple and quick to make, this vegan cheese can be used on a pasta or lasagna dish. Sprinkle it on baked potatoes, on salads, on roasted veggies, on the no-cheese thin crust pizza take-outs we buy, on pasta dishes (of course) and whatever else we can think of!
If it’s a savory dish then chances are it’ll be even more delicious with a sprinkle of this on top. Of course, it’s vegan so it’s entirely dairy-free.
You can buy vegan parmesan that you can grate over things and that is delicious. But this homemade version is made from cashews, nutritional yeast, garlic powder, and sea salt. The nutritional yeast, along with the garlic powder and salt combine to make those cashews really taste cheesy! It’s kind of amazing really.
It’s not something that will melt or anything like that, but it’s wonderful as a sprinkle and it tastes wonderfully cheesy.
All you need to make your own vegan parmesan is a food processor. You simply put in the S blade, add in your cashews, nutritional yeast, salt, and garlic powder and pulse it until it’s super fine like you see in the photos.
You don’t just want to run the food processor on this one because, ya know, cashews, when processed for too long, can start to turn into cashew butter, which you definitely don’t want here.
So pulse it. Don’t set it and forget it.
1 cup unsalted cashews (150 g)*
4 tbsp brewer’s or nutritional yeast
1 tsp fine sea salt
1 tsp garlic powder
Grind all the ingredients in a grinder or food processor until well mixed.
Beyond its perfect taste, this parmesan cheese is loaded with important nutrients that vegans especially need to consider. From the hemp seeds, you’ll get a complete protein source plus all kinds of omega 3 and 6. The nutritional yeast is loaded with B vitamins, specifically B6 and B12. And the cashews are packed with all kinds of other vitamins, minerals, and antioxidants.
A cheese that not only tastes great and is kind to the environment and animals alike, but also one loaded with benefits for you! How can you say no to that?
This vegan parmesan cheese can be sprinkled on anything for a flavor-enhancing, health-boosting additive to your favorite foods. This recipe makes about 1 heaping cup of cheese. Leftover cheese can be stored in an airtight container in the refrigerator for up to 3 weeks. Allergic to cashews? Replace them with blanched almonds or macadamia nuts for a similar taste and texture.
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|Sleeve length, cm||18.4||19.7||20.9||22.2||23.5||24.8||26||27.3|
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|Sleeve length, cm||62.9||62.9||62.9||62.9||62.9||62.9||67.9||67.9|