Vegan Parmesan Cheese
Making vegan parmesan cheese at home is surprisingly easy! You only need 4 ingredients and a food processor for this delicious dairy-free parmesan substitute.
Servings 1 cup
Calories 804kcal
Equipment
Ingredients
- 1 cup raw cashews
- 3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Place all the ingredients into a food processor.
- Pulse for about 30 seconds or until combined; the consistency should be similar to fine sand. Taste and adjust the seasonings as needed.
Notes
- Pulse the ingredients until they form a fine meal. Do not over-blend, or the mixture will become more of a paste.
- If you don't want to use cashews, you can swap them with hemp seeds.
- You can store your vegan parmesan cheese in an airtight container in the fridge for up to 3 weeks or freeze it for up to 3 months.
Nutrition
Calories: 804kcal | Carbohydrates: 50g | Protein: 35g | Fat: 58g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 31g | Sodium: 17mg | Potassium: 1324mg | Fiber: 10g | Sugar: 8g | Vitamin C: 1mg | Calcium: 51mg | Iron: 10mg