Vegan Parmesan Cheese (2 Ways!)
Savory & irresistible! This "parmesan cheese" is made with cashew or almond. Sprinkle it on pizza, pasta, breadsticks, salads, and beyond.
Servings: 10 (1-Tbsp. servings)
Ingredients
- 1/2 cup raw cashews or almonds*
- 3 Tbsp. nutritional yeast
- 1/4 tsp. garlic powder (or more)
- 1/4 tsp. onion powder (optional)
- 1/4 tsp. salt
Instructions
- Add all ingredients to a small food processor fitted with an S-blade.
- Pulse to combine until it reaches your desired texture. If using cashews or whole almonds, leave a little texture. (In other words, don't blend it to a fine powder. Over-blending causes it to become clumpy.)
- Taste and adjust seasonings if necessary. Add more salt, seasoning, nutritional yeast, etc.
Notes
*For almond flour: Swap in 1/3 cup almond flour, then just pulse a few times to combine everything.
Storing: Store in a sealed glass jar or other airtight container in the refrigerator. I find it keeps for several weeks or up to a month or two, but use your best judgement.
Serving tip: This vegan parmesan tastes best when freshly sprinkled on dishes right before serving. (As opposed to cooking it or baking in the oven where it loses some flavor.)
Estimated nutrition: This is calculated for the cashew version.
Yield: Recipe makes about 1/2 heaping cup.
Nutrition Per Serving (Estimate)
Calories: 45 kcal | Carbohydrates: 3 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 89 mg | Fiber: 1 g | Sugar: 0.4 g | Vitamin C: 0.04 mg | Calcium: 3 mg | Iron: 1 mg
