Vegan Parmesan Cheese
A quick and flavorful 3-ingredient Vegan Parmesan Cheese is an excellent alternative to the traditional Parmesan. It's nutty, savory, cheesy, and crumbly-perfect for sprinkling on pasta, pizza, salads, roasted vegetables, and more. Ready in 5 minutes and stores well for weeks!
Servings: 12 Tablespoons
Ingredients
- ½ cup raw cashews
- 2 tablespoon nutritional yeast
- ¼ teaspoon sea salt
Instructions
- Place the raw cashews, nutritional yeast, and sea salt in a food processor. Pulse in short bursts until the mixture becomes a coarse, crumbly meal.
- Stop as soon as it reaches the right consistency. Over-blending may turn the cashews into an oily paste.
- Transfer the Vegan Parmesan to an airtight container and refrigerate for up to several weeks.
Notes
- Cashews: Use raw, unsalted cashews for the best, neutral, cheesy base. Roasted or salted cashews can alter the flavor and may make the mixture too salty.
- Grinding: Use short pulses instead of continuous blending. Pulsing helps keep the mixture light and crumbly without turning into a paste.
- Salt: Nutritional yeast already adds savory flavor, so start with the given amount and increase only if needed.
- Variations: For a flavor twist, you can add Italian seasoning, lemon zest, or a pinch of black pepper.
Nutrition (Approximate Values)
Calories : 34kcalCarbohydrates : 2gProtein : 2gFat : 2gSaturated Fat : 0.4gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 1gSodium : 49mgPotassium : 60mgFiber : 0.5gSugar : 0.3gVitamin C : 0.03mgCalcium : 2mgIron : 0.4mg
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