Description
This Vegan Parmesan Cheese recipe offers a delicious, dairy-free alternative that’s perfect for sprinkling over pasta, salads, and more. Made from raw cashews, nutritional yeast, and flavorful seasonings, it delivers a cheesy umami punch without any animal products. It’s quick to prepare, requires no cooking, and can be stored refrigerated for up to two weeks.
Ingredients
Scale
Vegan Parmesan Cheese Ingredients
- 1 cup raw cashews (soaked)
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
- 2 tbsp pine nuts (optional)
Instructions
- Gather Ingredients: Collect all the ingredients required for the recipe to ensure a smooth preparation process.
- Blend Main Ingredients: In a high-speed blender or food processor, combine the soaked raw cashews, nutritional yeast, garlic powder, and sea salt. Pulse until the mixture achieves a crumbly texture similar to traditional grated Parmesan cheese.
- Add Pine Nuts (Optional): If using pine nuts, add them into the blender and continue blending until they are fully incorporated and the mixture is well combined.
- Adjust Seasonings: Taste the mixture and add more salt or garlic powder if needed to fit your preference.
- Store: Transfer the vegan Parmesan cheese to an airtight container and refrigerate. It will stay fresh for up to two weeks, ready for use when needed.
Notes
- Soaking the cashews softens them and makes blending easier, resulting in a better texture.
- Pine nuts add richness but are optional; they can be omitted for nut allergy considerations.
- Use nutritional yeast for that signature cheesy flavor without dairy.
- Store in an airtight container to maintain freshness and prevent moisture absorption.
- This mixture works well as a topping for pasta, salads, soups, or roasted vegetables.
