This is a quick and easy vegan substitute for Parmesan cheese. It’s very rich in flavor…so much so that I MIGHT have been known to eat a bowl of pasta with a nothing more than a little Miyoko’s Vegan Butter and tons of this parm on it…maybe. I’m not telling.
- 1/2 cup raw cashews or cashew pieces
- 1/2 cup raw pine nuts
- 1/4 – 1/3 cup nutritional yeast (adjust to your liking – I like a LOT)
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- Put all ingredients in a food processor and pulse or mix on low until a fine meal is achieved. Don’t let it run for too long – you want some texture.
Store vegan parm in the fridge to keep it fresh, and it will last for several weeks. Thank you to the Minimalist Baker, as her Vegan Parmesan Cheese recipe inspired this one.