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
Scale
- 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.