There are a lot of vegan parmesan (or rawmesan) recipes out there, this is the one I like to make. The texture is spot on and it tastes just as good as the real thing. It’s flavorful, easy to make, and it requires just three basic (at least for every vegan) ingredients and a high-speed blender or food processor. It’s also incredibly healthy and can be stored in an airtight container for up to 4 weeks. But if you are anything like me, it won’t last you that long.
You can use a food processor for this recipe, but I recommend using a high-speed blender to get the actual parmesan texture and feel.
Sprinkle this parmesan on pasta, salads, risottos, pizzas; well, pretty much everything. SO YUM! It will definitely add a lot of flavor and nutritional value to your plate. Really versatile, too. I think there are no downsides to this cheesy delight. What about you? What do you think?
Simple Vegan Parmesan
- 1 cup cashews*
- 3 Tbsp nutritional yeast
- 1 tsp sea salt
- Place all the ingredients in a high-speed blender (or food processor) and blend for a few seconds, until a fine (floury) meal forms. Be careful not to overdo it, it will become sticky if you do.
- Store in an airtight container for up to a month and sprinkle on salads, pasta, roasted veggies, stir-fry’s, etc.