Vegan Parmesan Cheese
User Reviews
5
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Prep Time
5 mins
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Course
Condiments
Vegan Parmesan Cheese
Description
This recipe uses raw cashews combined with nutritional yeast for a cheesy umami note, lemon zest for brightness, and sea salt for seasoning. Pulsing these ingredients together in a food processor creates a coarse meal that resembles grated Parmesan cheese. The texture allows it to be used as a topping on pasta, salads, or vegetables where a dairy-free alternative to Parmesan is desired.
The mixture can be stored in the refrigerator for up to five days while retaining its flavor and texture. It can also be frozen for longer storage. A note mentions that for those with nut allergies, substituting a mixture of hemp seeds and raw sunflower seeds is a viable nut-free alternative although that is outside the direct scope of the main recipe.
Ingredients
- ½ cup cashews raw
- 2 tablespoons nutritional yeast
- ½ teaspoon salt sea salt
- ½ teaspoon lemon zest
Instructions
- Place the cashews, nutritional yeast, salt, and lemon zest in a small food processor. Pulse until the mixture resembles a coarse meal and has a soft, crumbly texture.
- Store in the fridge for up to 5 days, freeze after that.
Notes
- Store the Vegan Parmesan Cheese in the refrigerator up to 5 days or freeze for longer storage.
- Pulse until coarse and crumbly to mimic traditional grated Parmesan texture.
- For a nut-free version, substitute cashews with a mix of hemp seeds and raw sunflower seeds.
User Reviews
Overall Rating
5
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