Recently, I have been playing with different flavors to make my cashew vegan parmesan “cheese” better. Like all cooks, I make mistakes. And, yes, my family is my best and worst critics.
In order to make the perfect cashew vegan parmesan “cheese,” it’s all about the amount and flavors of specific spices. Obviously, nutritional yeast and raw cashews play an important role. But, in my opinion, the type of salt you use and the other savory spices make or break the final product.
Although I have tried store bought vegan parmesan, there are too many ingredients. Honestly, it’s easier to make it from scratch. All you need is five ingredients and a food processor.
Cashew Parmesan cheese is a prefect addition to your soups, pastas, salads, and more.
- In a large bowl Food Processor, using the large blade, add raw cashews, nutritional yeast and all other seasonings
- Blend on high until the contents are of a powdery consistency.
- You can use immediately, or store in a covered container in the refrigerator for 2 weeks.
Keywords: vegan parmesan, plant based parmesan, cashew parmesan