Description
This homemade plant-based parmesan cheese is the ultimate dairy free alternative for regular parmesan cheese. It is quick to make, savory, and combines just a few simple ingredients, including roasted, salted cashew nuts and nutritional yeast. This grated “parmesan” recipe is Paleo, Whole30 compatible and gluten free, and ready in 5 minutes!
Ingredients
Scale
- 1 cup roasted and salted cashews
- 2 tablespoons nutritional yeast
- 1/4 teaspoon kosher salt
1/4 teaspoon garlic powder - 1/4 teaspoon onion powder
Instructions
- Make vegan parmesan. Add all ingredients to a food processor and pulse together until coarse and crumbly, being careful not to over process. Taste and add a little more salt if desired.
- Store in an airtight container in the refrigerator for up to 3 weeks.
Notes
If you have a cashew allergy this recipe could easily be made with hemp heart, raw walnuts, sunflower seeds, or pumpkin seeds instead.
Use on pizza, pasta, risotto, salad, or anywhere else you’d normally use parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: condiment
- Method: food processor
- Cuisine: American