Vegan Parmesan Cheese

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.

To learn more about our Almost Vegan, Plant-Based Diet and Lifestyle Boot Camp, Check out the media kit on shauna’s website or open the “About” page from the menu and select “Media Kit” to view it in its entirety. Questions?  |

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