Description
A simple, vegan Parmesan cheese alternative made with raw cashews, nutritional yeast, garlic powder, and sea salt. This flavorful, dairy-free topping is perfect for adding a cheesy, nutty boost to your pasta, salads, and more, and it can be customized with pine nuts for extra richness.
Ingredients
Scale
Vegan Parmesan Cheese Ingredients
- 1 cup raw cashews (soaked for at least 2 hours)
- 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 ingredients including soaked raw cashews, nutritional yeast, garlic powder, fine sea salt, and optional pine nuts to prepare for blending.
- Blend Base Mixture: In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, garlic powder, and sea salt. Pulse until the mixture reaches a crumbly, grated cheese-like texture.
- Add Pine Nuts: If using pine nuts, add them to the blender and mix until they are fully incorporated and the texture remains crumbly.
- Adjust Seasoning: Taste the mixture and adjust the seasoning if desired by adding more salt or garlic powder to enhance the flavor.
- Store the Cheese: Transfer the vegan Parmesan cheese to an airtight container and refrigerate. It will keep fresh for up to two weeks.
Notes
- Soaking cashews softens them and makes blending easier, ensuring a smoother texture.
- You can skip the pine nuts or replace them with almonds or walnuts for a different flavor profile.
- Use the vegan Parmesan as a topping for pasta, salads, popcorn, or anywhere you’d use traditional Parmesan cheese.
- Ensure to store it in an airtight container in the refrigerator to maintain freshness.
- This recipe is naturally gluten-free, vegan, and dairy-free.
