– Cashews. I don't recommend using other nuts in this recipe.
– Nutritional Yeast. This adds the "cheesy" flavor.
– Garlic Powder. For a boost of flavor.
– Sea Salt. This brings the salty flavor that Parmesan cheese is known for.
– Pepper. For a little heat.
Place the cashews, nutritional yeast, garlic powder, sea salt, and pepper into a food processor and pulse until they combine and are a fine consistency. Serve with your favorite dishes.
Use a food processor. This is the perfect appliance for getting everything to the same size. You want the ingredients in your Vegan Parmesan Cheese to be uniform so they combine thoroughly.
Don't substitute other nuts. Raw cashews are the best nut for this vegan cheese recipe. They are tender with a mild taste that won't overpower the "cheesy" flavor we're going for.
Be careful to not overmix. Only mix the ingredients in the food processor as long as you need to because if you overmix, you might land up with cashew butter instead of Parmesan cheese!
This Vegan Parmesan Cheese can last for a while if it is stored in an airtight container. You can keep it in the refrigerator for 3-4 weeks, or in the freezer for at least one month.