Description
This Vegan Parmesan Cheese is a simple, dairy-free alternative to traditional Parmesan, made from soaked raw cashews, nutritional yeast, garlic powder, and sea salt. It offers a rich, cheesy flavor perfect for sprinkling over pasta, salads, and more. Pine nuts are optional for added texture and flavor. Ready in minutes using a blender or food processor, this recipe is a quick, nutritious addition to any vegan kitchen.
Ingredients
Scale
Base Ingredients
- 1 cup raw cashews (soaked for at least 4 hours or overnight)
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
Optional Ingredients
- 2 tbsp pine nuts
Instructions
- Gather Ingredients: Collect all the required ingredients including soaked raw cashews, nutritional yeast, garlic powder, salt, and optional pine nuts.
- Blend Base: In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, garlic powder, and sea salt. Blend until the mixture achieves a crumbly, cheese-like texture.
- Add Pine Nuts (Optional): If using pine nuts, add them to the blender and continue blending until fully incorporated and the mixture is uniform.
- Season to Taste: Taste the vegan parmesan and adjust the seasoning as needed, adding more salt or garlic powder if desired.
- Store Properly: Transfer the finished vegan parmesan cheese to an airtight container and refrigerate. It will keep fresh for up to two weeks.
Notes
- Soaking cashews softens them, making blending easier and improving texture.
- For a chunkier texture, pulse the mixture instead of blending continuously.
- Use nutritional yeast as it provides a cheesy, umami flavor essential for this recipe.
- This cheese alternative is perfect for sprinkling over pasta, salads, soups, or popcorn.
- Keep it refrigerated to maintain freshness and flavor.
