If you’re just transitioning to plant-based eating, and wondering what to use in lieu of parmesan cheese, there’s good news for you. There are some brands that make great vegan parmesan cheese. But if you have some experience with plant-based eating, then there’s more good news for you. Vegan parmesan cheese is very easy to make at home, and you will save a ton of money too.
The base ingredient in this recipe is raw cashews, but you can easily sub almonds, walnuts or macadamia nuts. The other ingredients are hemp seeds which are a healthy source of omega fatty acids, and nutritional yeast which is made from fungi grown on molasses and then harvested, washed, and dried with heat to deactivate it. Nutritional yeast has a delicious nutty, cheesy taste and is used in many vegan sauces and cheeses. Plus, it’s full of vitamin B, including the elusive vitamin B-12.
You also need a food processor to blend all the ingredients together. And once you make the cheese, you can store it in the refrigerator for up to 4 weeks.
Vegan Parmesan Cheese
Cuisine: Vegan, Gluten-freeDifficulty: Easy5
minutes5
minutesIngredients
3/4 cup raw cashews
1 tablespoon hemp seeds
3 tablespoons nutritional yeast
3/4 teaspoon sea salt
1/4 teaspoon garlic powder
Directions
- Add all ingredients to a food processor and pulse until it becomes a fine meal consistency.
- You can use it immediately or transfer to an airtight container. It will stay in the refrigerator for up to 4 weeks.
Notes
- Adapted from many different recipes I found online. This ratio of ingredients is what I found to work best for me.
