Vegan Parmesan Cheese
This homemade vegan parmesan cheese is so tasty you'll want to sprinkle it on everything! Easy 4-ingredient recipe, ready in 5 mins.
Servings: 20
Calories: 38kcal
Ingredients
- 1 cup Raw Cashews (150g)
- ¼ cup Nutritional Yeast Flakes (15g)
- ½ teaspoon Garlic Powder
- ¾ teaspoon Sea Salt
Instructions
- Add the ingredients to the food processor and pulse it on the S blade until it reaches a fine consistency.
- Sprinkle it on pastas, pizzas, casseroles, salads and anywhere else you can think of!
Video
Notes
- If you have a cashew allergy you can also make this with walnuts. Just use walnuts in the same quantity (1 cup).
- Keep it stored in an airtight container at room temperature or in the fridge. It will last for 3-4 weeks.
- This recipe was first published in January 2016 and has now been updated with new photos and text.
Nutrition
Serving: 1Tablespoon | Calories: 38kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 88mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg