Vegan or lactose intolerant folks need not live without cheese’s magic fairy dust. Many times, when I try to “veganize” a recipe, I’ll read recommended substitutes for extras or garnishes and just say, “meh, not worth it.” Fortunately, this one requires minimal effort, and keeps you from losing out on the added texture and taste that makes a good meal great.This recipe is an impressive cheese hack and the perfect recipe for low-key plant-based food experimentation.
You can pair this vegan parmesan cheese with so many things. We put it on green chile mac n’ cheese, avocado toast with microgreens, and vegan mushroom risotto. Go to town and let us know how you use your vegan parmesan cheese. Leave a comment, rate it, and don’t forget to tag a photo #plantandvine on Instagram.
5 ingredient Vegan Parmesan Cheese
Get ready for this one, people. 5 ingredients and 1 step. A delicious vegan parmesan cheese recipe.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings
- Category: Cheese
- Method: Food Processor
- Cuisine: American
Ingredients
- 3/4 cup raw cashews
- 3 tablespoon nutritional yeast
- 3/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder (optional)
Instructions
- Combine all ingredients in a small food processor.
- Store covered in refrigerator. Will hold up to 1 month.
Notes
*Recipe is a guide. Adapt ingredients and measurements as desired.
*Recipe is inspired by several vegan food bloggers including Minimalist Baker and Karissa’s Vegan Kitchen.
Keywords: vegan parmesan cheese, vegan cheese, parmesan cheese
My lactose tolerance declined sharply in my 30s and this is a revelation! I’ve mostly adjusted to my life without cheese (fairly easy when it makes you miserable) but do miss the comfort foods of my childhood. Excited to experiment with this super easy mix!
Let me know how it goes, Liz! Excited you’re going to try it!
★★★★★