How To Make Vegan Parmesan Cheese
Easy, 4 ingredient vegan parmesan cheese that’s perfect on top of pastas, pizza and anywhere you’d usually use parmesan cheese!
PREP TIME 5 minutes
TOTAL TIME 5 minutes
Servings (1-Tbsp servings)
Course Cheese, Vegan
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 3-4 Weeks
3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder
- Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
- I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!
*This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.
Nutrition (1 of 16 servings)
Serving: 1 one-Tbsp servings Calories: 44 Carbohydrates: 3 g Protein: 1.8 g Fat: 3 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 92 mg Fiber: 0.7 g
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