Parmesan cheese is one of those ingredients that I almost always have in my home. However, in our family I have 2 people that avoid dairy and I feel like they should have a tasty Parmesan style topping for sprinkling too. I have tried quite a few different spins on making my own vegan Parmesan, but this one is my favorite! It is great sprinkled on pasta, salads, sandwiches, and even sprinkled over the top of toasted gluten free bread with a little dab of vegan butter. This tutorial is so easy it takes only 1 step and 5 ingredients to yield a full cup of vegan Parmesan that will keep in your fridge for a month.
Let me show you how to make vegan Parmesan cheese!
Step 1: Combine the ingredients into the bowl of a food processor and pulse until a fine meal forms.
In the bowl of a food processor fitted with the “S” blade combine 1/2 cup blanched slivered almonds, 1/2 cup raw cashews, 1/4 cup nutritional yeast, 1/2 teaspoon kosher salt, and 1/4 teaspoon garlic powder.
Pulse the ingredients until a fine meal forms. Just be sure to not over process or you will have clumpy parm or even worse…parm butter!
Store in an airtight container in the refrigerator for up to a month.
- 1/2 cup blanched slivered almonds
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- Combine all of the ingredients into the bowl of a food processor fitted with the “S” blade. Pulse until a fine meal forms. Store covered in the refrigerator for up to 2 months.