How to Make Vegan Parmesan Cheese
Great vegan parmesan cheese is hard to come by—thank goodness for Matthew Kenney! Most vegan cheeses require hours of fermentation, but vegan parmesan cheese only takes minutes. This savory grated cheese substitute will quickly become a pantry staple not only because it tastes great but also because it’s super versatile. Sprinkle some on top of pasta, baked ziti, roasted veggies, avocado toast, salads, nachos, and popcorn. It can easily jazz up any dish.
Prep time: 5 minutes
- 3/4 cup raw unsalted cashews
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 - 1 tsp sea salt to taste
Pulse all five ingredients on low until you get a fine crumbly powder. You can use a blender, but the best results will come from using a food processor. You also want to be aware not to over grind the ingredients because the cashews can quickly turn into a paste-like substance—hello cashew butter.
Vegan Parmesan cheese can be stored in your pantry or refrigerator for 3-4 weeks, as long as it is in an airtight container. You can also freeze a large batch and thaw small portions as needed.
