Vegan Parmesan Cheese
If you’re missing cheese in your vegan diet, or are simply allergic to dairy, rest assured. This vegan parmesan cheese will become a pantry staple because it goes with literally everything. From pizza, to pasta, it is an excellent taste enhancer; plus it takes less than 5 minutes to make and it can be stored for up to 2 weeks since all the ingredients are dry.
Jump to RecipeUnlike my other vegan cheese recipes that require raw cashews to be soaked (see my vegan mozzarella cheese, vegan cheddar cheese, vegan sweet cream cheese, and vegan herb cream cheese recipes), you don’t need to have the cashews soaked. I’ve even use roasted cashews for this recipe and it was really good.
One Step to Parmesan
This is by far the easiest vegan cheese to make because it is just one step and there’s not preparation time. It’s really just about dumping all the ingredients to the blender and let the magic happen. Add the cashews, nutritional yeast, garlic powder, salt and pepper in the blender and blend or process in a food processor by giving a couple of pulses until well combined but still grainy. Make sure you don’t over process, we don’t want it creamy. Believe it or not your vegan parmesan cheese is ready. Serve it on your favorite dish. I like to store mine in an airtight container (a small mason jar is perfect for it). I love to use my little funnel to reduce spill when transferring the cheese from the blender to the jar. Keep your vegan parmesan cheese in the fridge or on the counter for up to 2 weeks.
The recipe for the parmesan cheese begins at 4:48 on the video below.
VEGAN PARMESAN CHEESE
Ingredients
- 1 Cup Cashew ***DO NOT soak the cashews***
- 3 Tbsp Nutritional Yeast
- 1 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
Instructions
- Add the cashews, nutritional yeast, garlic powder, salt and pepper in the blender and blend until well combined but still grainy. Make sure you don't overprocess, we don't want it creamy. Store it in the fridge or on the counter for up to 2 weeks.
