← All recipesVegan Parmesan Cheese
by Minimalist Baker
- Prep
- 5 minutes
- Serves
- 16 (1-Tbsp servings)
- Course
- Cheese, Vegan
- Cuisine
- Gluten-Free, Vegan
Method
- Add raw cashews3/4 cup, nutritional yeast3 tbsp, sea salt3/4 tsp, and garlic powder1/4 tsp to a food processor and mix/pulse until a fine meal is achieved.
- Be careful not to overblend or it will become a paste.
- 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!