Making your own vegan parmesan cheese is so fabulous you’ll likely want to have a permanent batch of this in your refrigerator, so you can sprinkle it on absolutely everything.
And I mean everything.
We sprinkle it on rice dishes, potato dishes, on salads, on the no-cheese thin crust pizza take-outs we buy, on pasta dishes (of course), veggie burgers, 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.
It’s made from cashews, nutritional yeast, garlic spice and sea salt.
As simple as that!
You need a food processor to make this, and you simply put in the S blade, 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 can start to turn into cashew butter, which you definitely don’t want here.
So pulse it. Don’t set it and forget it.
What do you use your vegan parmesan on?
Let us know in the comments.
And if you make this recipe, rate it and let us know how it goes!
Snap a pic too and tag it #lovingitvegan on instagram as we love nothing more than to see what you’re whipping up in your kitchen.
- 1 cup (150g) Raw Cashews
- ¼ cup (15g) Nutritional Yeast
- ½ tsp Garlic Powder
- ¾ tsp Sea Salt
- Add the ingredients to the food processor and pulse it on the S blade until it reaches a fine consistency.
- Keep it in a sealable jar in the refrigerator where it will keep for weeks!
- Sprinkle it on pastas, pizzas, casseroles, salads and anywhere else you can possibly think of!
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