Keep the leftovers in a sealed container in the refrigerator for several weeks.
You could also use roasted nuts, but I think this recipe tastes better when it’s made with raw nuts.
Add any spices, herbs, or ingredients you’d like, like onion powder or pumpkin seeds.
I’ve seen some people use walnuts or almonds, but I’ve never tried it myself.
If you suffer from any nut allergies and would like a nut-free version of this vegan Parmesan cheese recipe, you could maybe use hemp hearts or raw sunflower seeds as substitutions for cashews, but I’ve never made it this way.
Soaking the cashews is not necessary, but feel free to do it.
Be careful not to over-blend the mixture or you’ll get a creamy texture, kind of like cashew butter.