Parmesan Cheese
This vegan Parmesan cheese is made out of cashews, nutritional yeast, garlic powder, and salt. It's cheesy, nutty, savory, and so easy to make.
Servings: 16 (1-Tbsp.) servings
Calories: 59kcal
Equipment
Ingredients
- 1 cup cashews *
- 4 Tbsp. nutritional yeast
- 1/2 tsp. garlic powder
- pinch sea salt, to taste
Instructions
- Process the cashews. Add the cashews into a food processor fitted with an S blade and process them into a coarse meal.
- Process the rest of the ingredients. Add the nutritional yeast, garlic powder, and salt and pulse until all the ingredients are well combined. Be careful not to over-process the ingredients if you want "grated" Parmesan. If you want grateable Parmesan cheese, keep processing until all the ingredients come together into a ball. Stop the food processor as soon as the ingredients come together otherwise the cashews will turn into nut butter.
- Shape the Parmesan (grateable Parmesan only). Using your hands, shape the Parmesan into a wheel (or any other shape you like).
- Chill (grateable Parmesan only). Place the Parmesan into the refrigerator and let it set for at least 8 hours. The time will depend on the shape (thickness) of the cheese.
- Store. Leftover Parmesan keeps well in an air-tight container in the refrigerator for 2-3 weeks.
Notes
*Do not soak the cashews. If you soak them, the cashews will absorb water and become creamy when blended. You want the cashews to keep their nutty texture which makes for a more convincing Parmesan cheese.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 16 | Calories: 59kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Fiber: 1g | Sugar: 1g