One of the first things my husband asked me when we decided to go plant based was…”but what about cheese?” Well let me tell you, this vegan parmesan cheese recipe is not only the perfect plant based substitution for parmesan, it is actually better!
Personally, I put this magic dust on everything from pasta, pizza and garlic bread to a wide variety of dishes! This goes great on salads, roasted vegetables, toasted pita, soups, sweet potato wedges…well you get the picture! And yes, this ‘cheese’ actually melts too.
I use my handy dandy Magic Bullet to make this. You can use a food processor, I find that my food processor does not always get all the cashews that fall to the bottom, but that is just a personal preference. Also, my Magic Bullet is easier to clean!
While this recipe is extremely simple, there are a couple of helpful hints I would like to address. When you pulse/blend the cashews, they release their oil. If you over pulse these little guys, they will become more like a ‘butter’ consistency. I find that quick 3 second pulses about 3 times does the trick, stopping and shaking down the canister each time. It is better to have a couple of unprocessed cashew pieces remaining then to have the entire batch ‘gummy’.
So without further ado, grab your favorite pasta dish and get ready to enjoy parmesan again! I find that this keeps well in an airtight container in the fridge for up to 3 weeks, however, it never seems to last that long in my house!Print
The best vegan parmesan cheese that tastes so great you’ll be putting it on everything!
- 1 cup raw cashews (unroasted and unsalted)
- 3 TBSP nutritional yeast
- 1 teaspoon garlic powder
- 3/4 teaspoon sea salt
Add all ingredients to a food processor or magic bullet and pulse on high. Only pulse for about 3 seconds for a total of 3 times. Check for desired consistency, you do not want to over pulse the mixture. Ready to enjoy immediately.
I’ve had people ask me for a substitution if they are allergic to cashews. I’ve actually made this for a friend who is allergic to nuts, I used raw pepita seeds (raw pumpkin seeds) use 1 cup pepitas to the 1 cup cashews. Follow the recipe the same.
I find my raw cashews in the bulk section of the grocery store. This is the best place for all nuts or seeds for a budget friendly experience!
This will keep well in an airtight container in refrigerator for several weeks.
- Category: Side
- Method: Easy
- Cuisine: All
Keywords: vegan parmesan, vegan cheese