Vegan Parmesan Cheese - 3 Ways
Vegan Parmesan Cheese is a staple you're going to want to keep in your fridge and sprinkle on everything! 3 ways to make it with a nut free option. Ridiculously easy!
Servings: 16 servings
Calories: 48kcal
Ingredients
- 1 cup raw cashews, walnuts or pepitas
- 1/3 cup nutritional yeast
- 1 teaspoon salt
Instructions
- Add all ingredients to a food processor, and pulse until a crumbly consistency is reached. Don't pulse for too long or it will turn into a paste.
- Store vegan parmesan cheese in the refrigerator for several weeks; it lasts quite a long time. Use it on pizza, pasta, tofu scramble, roasted vegetables and anywhere else you like.
Notes
- This also works with raw slivered almonds, sunflower seeds or even hemp seeds. Or try a mixture of nuts/seeds.
- Calories are an estimate only for about 1 tablespoon parmesan cheese.
- For even more flavor, you can add 1/2 teaspoon garlic powder.
Nutrition
Serving: 1serving | Calories: 48kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg