Easy Vegan Parmesan Cheese (salt-free)
Learn how to make Easy Vegan Parmesan Cheese in under 5 minutes with just three simple ingredients and no cooking required.
Ingredients
- 1 cup raw cashews ~142 grams
- 1/3 cup nutritional yeast ~28 grams
- 1/2 tsp. garlic powder ~2 grams
Instructions
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Add the cashews to your high-speed blender bowl. Follow with the nutritional yeast and garlic powder.
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Blend on high for 3 to 5 seconds and use a long spatula to scrape down the sides of the blender. You can blend another 1 or 2 seconds if you need to. You want to reach a parm-like texture, with a few larger bits of cashew. You don't want to over-blend and turn it all into a powder.
Recipe Notes
Recipe yield: Just under 1-1/2 cups
Portions: Just under twenty-four 1-Tbsp. servings
STORAGE:
Fridge: Keeps for 4 weeks+ (yes, I've gotten as long as 2 months!) in a glass Mason jar or a glass food storage container with a Snaplock lid. This recipe lasts so long in the fridge because all of the ingredients are shelf-stable.
Freezer: Keeps for up to 2 months in an air-tight container with a tight-fitting lid.
To thaw: Allow to come to room temperature on your counter, then keep in the refrigerator.
Nutrition facts shown are for a 1-Tbsp. portion: