Recently, it was discovered that not all parmesan cheese sold in stores is acutally cheese. In fact, it could be wood pulp! Pardon me for laughing, but it’s hard to contain when so many people tout about how wonderful cheese is… and then a cheese product is outed as not even being cheese. Wow. This vegan parmesan isn’t cheese, but it’s also not wood pulp.
It comes together in a snap, too! I make big batches of this vegan parmesan and store it in a mason jar in the fridge. And before you ask, yes, there’s nutritional yeast flakes involved. I just can’t not use that in a cheese recipe. But if you must, you can leave them out. Maybe substitute some wood pulp though (that’s a joke, please don’t do that).
It comes together in a snap so I’ll cut to the chase here and give you the recipe.
- 1 & 1/2 cup raw cashews
- 1/4 cup nutritional yeast flakes
- 1 T garlic powder
- 1 t salt (to start! taste and add more if you like)
- Throw all the ingredients in your blender or food processor and blitz until the cashews are granulated. Don’t over-do it or you’ll get cashew butter (though that might taste good, too)!
- Sprinkle on whatever you’d like and store in an air tight container in the fridge.
This parmesan topping is so versatile, too! My favourite way of eating this is on top of zucchini noodle (zoodle) salad!
It’s also great on pasta, pizza (it browns, too!), vegan caesar salad, and anywhere else you’d normally use parmesan!
I’m going to try my hand at an easy pizza crust recipe soon, so expect this vegan parmesan to make another appearance!
Tell me how you use this vegan parmesan!