This vegan parmesan is an excellent alternative to traditional parmesan. Its rich, salty, and slightly hazelnutty flavor pairs perfectly with pasta, pizza, roasted vegetables, and salads. It prepares in just a few minutes with simple ingredients.
Ingredients
- (120 g) of raw cashew nuts
- nutritional yeast
- teaspoon of garlic powder
- teaspoon of onion powder
- teaspoon of salt
- ground black pepper
Instructions
- Place the cashews, nutritional yeast, garlic powder, onion powder, salt, and pepper into a food processor.
- Pulse in short bursts until you achieve a fine, granular texture resembling grated Parmesan. Avoid over-processing to prevent it from becoming nut butter.
- Taste and adjust the salt or nutritional yeast according to your preferences.
- Transfer to an airtight container and store in the refrigerator.
- Use within 5 days for optimal freshness.
- Note: Store up to 1 month in the refrigerator in an airtight container. For a more intense flavor, add 1/2 teaspoon of white miso powder or a pinch of citric acid. For a nut-free version, substitute the cashews with blanched sunflower seeds.
