Easy, 4-ingredient vegan parmesan cheese that’s perfect on top of pastas, pizza, and anywhere you’d usually use parmesan cheese!
- ¾ cup raw cashews
- 3 Tbsp nutritional yeast
- ¾ tsp sea salt
- ¼ tsp garlic powder
- Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
- I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into Mexican cheese 3 ways!