Obviously, this is not my original recipe and there are numerous ways to make vegan cheese so have fun with it and explore your own variations. I add vegan parmesan cheese on top of scrambled eggs, plates of pasta, and all of my veggie bowls. Of course, I still love regular parmesan too, but I like to change up my diet and keep it diverse.
| Prep Time | 5 minutes |
| Cook Time | 0 |
| Servings |
people
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Ingredients
- 1 1/2 cups cashews raw and unsalted
- 6 tablespoons nutritional yeast
- 1/3 teaspoon garlic powder
- 1 teaspoon sea salt (fine)
Ingredients
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Instructions
- Blend all of the ingredients together in a food processor until a fine meal forms. The result should be somewhat crumbly and you should be able to pinch it in your fingertips to sprinkle over your favorite dish.
- To ensure that the cheese is not oversalted add small amounts of salt during the blending process. As always salt, season, and spice to your taste.
Recipe Notes
Store in a glass container with a strong seal. Lasts 3-4 weeks in the fridge and up to 3 months in the freezer. For more great plant-based recipes please visit The Minimalist Baker. This is a wonderful site to find inspiration and learn how to change up your diet.