How To Make Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
*This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!
*Nutrition information is a rough estimate.
*Recipe (as originally written) makes ~1 cup.
Nutrition Per Serving (1 of 16 one-Tbsp servings)
- Calories: 44
- Fat: 3g
- Saturated fat: 0.6g
- Sodium: 92mg
- Carbohydrates: 3g
- Fiber: 0.7g
- Protein: 1.8g
Below are some of my recipes which use Vegan Parmesan Cheese:
Vegan Pesto Parmesan Breadsticks // My Favorite Vegan Pizza // Vegan Zucchini Gratin // The Best Vegan GF Mac’n Cheese // Vegan Eggplant Parmesan // Simple Vegan Meatballs // Vegan Green Chili Mac’n Cheese // Vegan Caramelized Onion Mac’n Cheese // Creamy Mushroom & Asparagus Pasta // Sun-Dried Tomato & Basil Arancini // Mushroom & Leak Risotto // Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula