One of the hardest things about going plant-based, at least for me, was taking cheese out of my diet. Not that I ever ate a lot of cheese, but I’ve never been one to pass by brie and not indulge … and my favorite man seems to think queso is an essential part of every football game, every stay-up-and-watch-a-movie late night, every Friday night, every meal … well, OK, maybe not every meal but you get the point. Anyway, discovering how to make this “Parmesan” was pretty damn cool I mean, no, it’s not brie and it’s not queso and its not even Parmesan, but it’s great sprinkled on pizzas, pastas, popcorn … just about anything.
The secret to vegan cheese is nutritional yeast.
Now, I will tell you that if you Google “vegan Parmesan” you’ll get a bunch of recipes that are essentially exactly the same. So my suggestion is to play around with the measurements a little until you have the exact version you prefer. Start with this one, and then add and subtract as you see fit 🙂
Vegan Parmesan Cheese
TOTAL TIME: 5 minutes
- 1 cup cashews, unsalted
- 3-4 tsp nutritional yeast
- 1/2 tsp sea salt
- 1 tsp garlic powder
Place all ingredients in food processor and pulse until it reaches that same crumbly texture as traditional Parmesan. Refrigerate in airtight container for up to 2 weeks.