Vegan Parmesan Cheese A perfect addition to soups, pastas, salads and more. This vegan parmesan cheese recipe is easy to make with just a few simple ingredients.
Recently, I’ve been playing around with different flavors to perfect my own unique cashew vegan parmesan cheese recipe. Like all cooks I make mistakes. And, yes, my family is my best and worst critic. Because I know my family so well, often, I can tell by the look on their faces, and then I know I need to go back to the drawing board or the pantry.
Jump:
Making the perfect cashew parmesan cheese is all about the amount and flavor of certain spices. Of course, nutritional yeast and raw cashews Play an essential role. But, in my opinion, the type of salt and other seasonings you use make or break the final product.
Although I have tried store bought brands, there are too many ingredients. Honestly, it’s easy to make from scratch. All you need are five ingredients and a food processor.
Recipe ingredients
- Raw cashews: raw cashews Recipe base ar. Do not soak cashews; You want them dry, not wet.
- Nutrition Facts: Nutritional Scream The recipe gives a cheesy taste.
- Garlic Salt: Garlic salt is a mixture of garlic powder and table salt, which makes it a seasoning salt. Garlic powder, as explained above, is simply dried and crushed garlic cloves.
- Garlic Powder: Garlic powder is the dried and finely ground form of garlic.
- Onion Powder: Onion powder is basically dried onion that has been minced. While dry onions are just onion flesh, onion powder can also include dehydrated onion skins and roots.
Substituting recipe ingredients
- Choose hemp or sunflower seeds instead of cashews for a nut-free option.
- Try granulated dried garlic and onion.
How to Make Vegan Parmesan Cheese
Now comes the easy part, put all the ingredients in the food processor until you get a grainy consistency.
If, for some reason, you still see cashew pieces, pulse again.
Hmmm, vegan cheese recipes smell like the real deal too!
Serving advice
I like to add vegan parmesan cheese to many recipes. Here are some of my favorites:
Recipe FAQs
Slightly nutty, salty and sweet, this recipe tastes like real dill.
No, it doesn’t melt. Instead, sprinkle it on your favorite vegan food.
Most store-bought vegan cheeses are processed. Look for brands that have very few whole natural food ingredients.
advice
- Do not soak the cashews.
- Use raw cashews, not salted, roasted cashews.
- If you have a nut allergy, try using sunflower or flax seeds.
- Do not over-pulse the ingredients in the food processor.
- Store vegan parmesan cheese in a container in the refrigerator.
- This recipe stays fresh in the refrigerator for up to two weeks.
Because my family loves my vegan parmesan cheese recipe, I now make a big batch and keep it in a shaker container in the fridge.
📖 Recipe
Vegan Parmesan “Cheese”
Cashew Parmesan cheese is a perfect addition to your soups, pastas, salads and more.
instructions
In a food processor using the large blade, add raw cashews, nutritional yeast and all other spices
Blend on high until the contents are a powdery consistency.
You can use it immediately or store it in a covered container in the refrigerator for up to 2 weeks.
Comment
- Do not soak the cashews.
- Use raw cashews, not salted, roasted cashews.
- If you have a nut allergy, try using sunflower or flax seeds.
- Do not over-pulse the ingredients in the food processor.
- Store vegan parmesan cheese in a container in the refrigerator.
- This vegan parmesan cheese recipe stays fresh in the refrigerator for up to a month.
nutrition
Worship: 1table spoonCalories: 40kcalSugars: 2gProtein: 2gFat: 1gPolyunsaturated Fats: 1gSodium: 117mgPotassium: 66mgFiber: 0.5gSugar: 0.4gVitamin C: 0.04mgCalcium: 3mgIron: 1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegetarian and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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