Vegan Parmesan Cheese – Fresh. Out.

Scale

Ingredients

  • 1 packed cup raw cashews
  • 4 tbsp nutritional yeast
  • 3/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder

Instructions

  1. Add all ingredients to a food processor and pulse to a coarse meal consistency, or finer, if desired. Do not over process.
  2. Marvel at the way it really does taste like parmesan cheese. 
  3. Try not to eat it with a spoon.

Refrigerate in a glass airtight container up to 6 weeks.

Freeze in a reusable silicone bag with excess air removed up to 3 months.

Keywords: VEGAN CHEESE, VEGAN PARMESAN, CASHEWS, NUTRITIONAL YEAST, NON-DAIRY, PLANT-BASED, PLANTBASED, CONDIMENT, ITALIAN, CHEEZY, NOOCH, PALEO, KETO, GLUTEN-FREE, GRAIN-FREE, VEGAN, DAIRY-FREE