Parmesan Cheese was one of those things I always seemed to have around the house and use often back in my vegetarian days. It was great flavor enhancer and could pump up so many dishes with just a sprinkle or two.
Want to know how to make vegan parmesan cheese? Well you will be super surprised at how quick and simple it is and will be forever indebted to me for bringing the spunk back to many foods that were just boring before you found this recipe! 😉
Vegan Parmesan Cheese
Makes: approx: 1 1/4 cup
3/4 cup raw cashews
1/4 cup nutritional yeast
2 Tablespoons raw sesame seeds (or hemp seeds)
3/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Store this in the refrigerator to keep it fresh and it should last 6-8 weeks.
I like to put mine in the small shaker with the fine lid from the Magic Bullet to make shaking it out easy. Blending soft nuts like cashews in the Magic Bullet works very well if you don’t have anything else.