Simple Vegan Parmesan Cheese
This savory, cheesy, and salty vegan parmesan cheese requires just five minutes and five ingredients. Sprinkle it over pasta, pizza, soups, roasted vegetables, or green salads!
Ingredients
- 3/4 cup (112 g) raw cashews
- 3 tbsp (24 g) nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp citric acid (Optional, it adds some tang)
Instructions
- Add all of the ingredients to a food processor. Add the cashews, nutritional yeast, salt, garlic powder, onion powder, and citric acid (if using) to a food processor.
- Process. Process for about 30 seconds or until the cashews have the texture of finely grated cheese. Transfer to a glass jar, and it’s ready to use!
- You can store this vegan Parmesan in an airtight jar at room temperature for up to 2 months, or in the fridge for 3 months.
Notes
Do not overprocess the cashews. Process the ingredients just until the mixture resembles finely grated Parmesan. If you process for too long, the cashews will turn into a nut butter.
Food processor vs. blender. While you can use a blender to process the cashews, I highly recommend using a food processor instead. The reason is that a blender tends to turn the mixture into a butter very quickly if you don't frequently scrape down the sides. So it can work, but it's more time-intensive and not as reliable.
Nutrition
Serving: 1 tbsp | Calories: 39 kcal | Carbohydrates: 2 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 0.5 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 1 g | Sodium: 110 mg | Potassium: 69 mg | Fiber: 1 g | Sugar: 0.4 g | Vitamin C: 0.04 mg | Calcium: 2 mg | Iron: 0.5 mg
