Recipe Index

Vegan | "Parmesan Cheese"

Posted on October 15, 2019

Use anywhere you would use Parmesan cheese.

Yield: about 1 cup


3/4 cup raw cashews

3 tablespoons nutritional yeast

3/4 teaspoon kosher salt

1/4 teaspoon garlic powder



Put all ingredients in a mini-chop, blend until a fine meal.

Keeps 3 to 4 weeks in the refrigerator or 3 months in the freezer.


(Ref. "How to Make Vegan Parmesan Cheese" recipe, Minimalist Baker blog.)