Vegan Parmesan Cheese
Made with 4 pantry staple ingredients and 10 minutes of hands-on time, you'll want to have this Vegan Parmesan Cheese on hand all-year-round!
Servings: 16 servings
Calories: 47kcal
Equipment
Ingredients
- 1 cup raw cashews*
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
Instructions
- Place all of the ingredients into a food processor and process until a fine powder forms, similar to the texture of sand.
- Taste and add more salt for saltiness or nutritional yeast for cheesiness and pulse again to combine.
- Store this vegan parmesan cheese in a sealable jar in the fridge for up to a month.
Notes
*If you don't have a food processor, I love to use 1 cup of almond flour instead of raw cashews. Simply stir the nutritional yeast, garlic powder and salt with 1 cup of almond flour until well combined.
Nutrition
Serving: 1tablespoon | Calories: 47kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 146mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin C: 0.04mg | Calcium: 3mg | Iron: 1mg