Vegan Parmesan Cheese
You'll want to sprinkle this Vegan Parmesan Cheese on everything! It has the perfect balance of salty, cheesy, and tangy flavors that'll make your taste buds happy. Plus, it requires just 6 ingredients and it can be yours in 10 minutes or less!
Servings 21 people
Calories 38kcal
Equipment
- High-Powered Blender or Food Processor
Ingredients
- ¾ cup raw cashews
- 3 ½ tablespoons nutritional yeast
- 1 ¼ teaspoons lactic acid (vegan sourced) *see note
- ¾ teaspoon Himalayan salt (or preferred salt)
- ½ teaspoon granulated garlic , more to taste
- ¼ teaspoon granulated onion , more to taste
Instructions
- Place all ingredients In a high-powered blender or food processor. Pulse for 2-3 long pulses, until you have a fine meal-like texture. Don't over pulse or it will start to clump. Taste for seasoning and add more if needed.
Notes
- Storing: Place in an airtight container and refrigerate for 6-8weeks. You can also store it at room temperature for 3-4 weeks.
- Lactic Acid: It provides a tangy flavor that dairy cheese has and I highly recommend trying it out. Also, you can use it for a variety of vegan cheese recipes in place of lemon juice or vinegar. However, if you don't have it, you can still make this recipe. It won't have the tang, but it's still delicious without it. You can add ¼ teaspoon of Italian seasoning to bump up the flavor.
Nutrition
Serving: 1Tablespoon | Calories: 38kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Sodium: 111mg | Potassium: 61mg | Calcium: 2mg | Iron: 0.5mg