Vegan Parmesan
Vegan Parmesan made with a handful of ingredients in less than five minutes. I always make sure to have some of this savory parmesan on hand to sprinkle on pasta, potatoes, and use as a topping for casseroles.
[easy-tweet tweet=”This Vegan Parmesan is like magic golden vegan fairy dust.” template=”light”]
I actually can’t believe I haven’t shared this recipe with you yet because we kind of put it on everything around here. It’s soooo incredibly simple to make and adds that bit of “je ne sais quoi” to any dish.
What was your one favorite meal as a kid? Mine was hands-down pasta with butter and parmesan cheese. That’s all I ever wanted to eat, it didn’t matter the restaurant, occasion, or who was cooking. If I had a choice in the matter, it would be pasta with butter and parm. I could’ve eaten it for breakfast, lunch, and dinner. I have to say my taste buds have expanded but I still looove the simplicity of fresh pasta with parm. And this Vegan Parmesan is all kinds of wonderful by itself tossed with pasta and some veggies.
The main ingredients in my Vegan Parmesan are cashews (or sunflower seeds), nutritional yeast, dried chopped onion, garlic powder, (optional) herbs, and sea salt. That’s it.
Add all the ingredients to a blender. Pulse, pulse, pulse until you get a fine, “parmesan-y” consistency.
If you make this Vegan Parmesan at home, snap a photo and tag me #CearasKitchen on Instagram or leave your feedback in the comments below. I love hearing from you!
Vegan Parmesan
- Yield: 1 cup 1x
Description
Vegan Parmesan made with a handful of ingredients in less than five minutes. I always make sure to have some of this savory parmesan on hand to sprinkle on pasta, potatoes, and use as a topping for casseroles.
Ingredients
- 1/2 cup raw unsalted cashews, blanched almonds, or sunflower seeds
- 1/2 cup nutritional yeast
- 3 tbsp dried chopped onion
- 1/2 – 1 tbsp garlic powder
- 3/4 tsp sea salt
- 1/2 tbsp herbes de provence or italian seasoning or basil (optional)
Instructions
- Add all the ingredients to a high speed blender (cashews, nutritional yeast, dried onion, 1/2 tablespoon garlic powder, sea salt, and optional herbs).
- Pulse 5 – 8 times until the vegan parmesan reaches a fine parmesan consistency (see photo). Taste test and add additional garlic powder (I use the entire tablespoon) and/or sea salt to taste.
Notes
1) Use sunflower seeds for this vegan parmesan to be nut free.
2) Store in the fridge in a covered container for up to a week.
