Vegan Parmesan Cheese
This Easy Vegan Parmesan Cheese is SO authentic, I doubt anyone would even know it was dairy free.
Why Make My Vegan Parmesan Cheese?
It’s super duper easy and comes together in like 1 minute! You can use it to top anything, and it lasts for a long time in the fridge-up to two weeks! But, don’t worry, I doubt it will last that long anyways!
The secret ingredient is the critic acid. It gives the cashews the “zing” associated with a sharp cheese like Parmesan.
Have fun feeding your guests and seeing if anyone notices!
I use my Vitamix to make this, but any blender or food processor will work!
How to Make My Vegan Parmesan Cheese
Would you rather watch? Check out my 2 minute video here:
Vegan Parmesan Cheese
This Dairy-Free Parmesan Cheese alternative is allergy friendly and a really easy vegan recipe for beginners! It can be used in any way a traditional Parmesan would be. I would avoid using it to top soups-this will not melt, and You may end up with a bunch of crumbled cashews in the bottom!
- Blender or Food Processor I used my Vitamix
- 1 cup raw unsalted cashews
- 1 tbsp. nutritional yeast
- 1/4 tsp. citric acid
- 1 tsp. salt
- 1/2 tsp. garlic powder
Add all of your ingredients to your machine of choice and process until you reach a crumbly texture.
A word of caution: if you are using a high powered blender don’t go too crazy here. There have been times I have ended up with Parmesan cheese on the top, cashew butter on the bottom!
Use this cheese to top my Fresh Spaghettini!
Or, Try out the Kale Caesar Salad…it’s so freakin good!
And, don’t forget the ultimate cheesy goodness of a Mac n Cheese!!!
I hope you guys love this recipe as much as I do!
If you give it a shot tag me on instagram @megan_kerry_xo
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Please rate this recipe and leave me a comment about how YOU’RE going to use this Cashew Parmesan Cheese!!