Sick of having to buy expensive vegan-friendly “Parmesan cheese” substitutes? Is your “local” health food/specialty grocery store really more like a hike away?
Good news! Here is a way to make your own vegan “Parmesan cheese” at home WITH the added bonus of having plenty leftover for future use.
- 1 cup unsalted raw, or unsalted roasted, cashews
- 1/4 cup nutritional yeast
- 3 tbsp garlic powder
- 1/2 tsp salt
Toss cashews, nutritional yeast, garlic powder and salt into a food processor.
Blend the ingredients thoroughly so that the concoction is powdery and fine just like Parmesan cheese would be.
Store the left over cashew “Parmesan cheese” in a resealable glass container, in the refrigerator.
This will stay good for about a month refrigerated. Feel free to make in bulk so you always have some at hand, ready for whenever you get that craving for some cheese to sprinkle on your food.