Even before I went vegan I hated that prepacked parmesan sprinkle you got at stores. The mealy texture and bland taste grossed me out immensely. I did like the freshly grated version because it got both great texture and a lovely, rich taste which made it a perfect seasoning. I’m very happy to say that this vegan “parmesan” is as close as it gets while avoiding dairy.
Ingredients : metric ( imperial )
- 250g (2 cups) cashews
- 5 tbsp nutritional yeast
- 2 tsp sea salt
Instructions
Place all ingredients into a food processor or blender and pulse until you have a sandy texture. Store in an airtight container in the fridge for up for 4 weeks or freeze your vegan parmesan for later use.
This is so delicious on salads. Thank you so much for sharing. I never bought nutritional yeast before I came across this recipe. So angry at myself now….
I know your feeling, discovering nutritional yeast was a big revelation to me too! 🙂
I have a nut allergy. Can you do this with seeds?
I haven’t tried it yet but sure will.