This vegan Parmesan cheese is delectable, super easy to make, it lasts a long time and it’s cheaper than traditional Parmesan, in addition, it’s healthier and it’s gluten and dairy-free, so everybody can eat this wonderful cheese.
You only need 4 ingredients to prepare it (yes, only 4!): cashews, brewer’s or nutritional yeast, fine sea salt and garlic powder. I always use unsalted nuts because they are healthier, but you can also use salted cashews and you won’t need to add salt. You can use brewer’s or nutritional yeast, it tastes quite similar, but nutritional yeast is gluten-free.
This cheese doesn’t melt as the real Parmesan, but it’s perfect for many recipes like pesto. You can also use it as grated cheese with your pastas, appetizers or whatever.
I recommend you to use a food processor or a grinder to make this recipe, you only need to grind the cashews and mix them with the rest of the ingredients. You can try to make it with a blender too.
If you can’t find cashews, you can use other nuts. Use unsalted and skinless nuts if possible. The other ingredients are necessary to get the cheese flavor.
I’ve been addicted to cheese for many years, I’m serious! It was so difficult for me to stop eating cheese. I’m a vegan now, so I never eat it and I hardly ever miss it, but sometimes I do and I eat any vegan alternative. I prefer to make my own vegan cheese because it’s cheaper and healthier and I can avoid preservatives and additives.
If you like cheese and you are vegan or you want to eat a healthier alternative, you need to try this recipe, and you can’t miss our vegan cheese recipe, it’s the perfect dip, you can eat it with tortilla chips, crudités or even you can use it as a cheese sauce to make pastas, pizzas and so many recipes.
I keep the vegan Parmesan cheese in a glass jar at room temperature. It lasts a long time because all the ingredients are dry. You can prepare this gorgeous cheese in less than 5 minutes and you can use it in so many recipes. I love it so much, I could even eat it with a spoon!
- 1 cup raw, unsalted cashews (150 g)
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp salt
- Add all the ingredients to a food processor or a powerful blender and blend until well mixed.
- Keep leftovers in the fridge for several weeks.
- You can also use other nuts like walnuts or almonds, although I prefer to use cashews because they have a neutral flavor.
- Serving Size: 1 tsp
- Calories: 26
- Sodium: 56 mg
- Fat: 2 g
- Carbohydrates: 1.7 g
- Protein: 0.9 g