So you thought when you turned Vegan it would be hard to give up all those yummy things you loved… like butter, milk…and my favorite, cheese!
Well, I’m hear to tell you, fear no more my friend. Here is a super yummy, super simple, super healthy, vegan parmesan cheese recipe. Not only will it help to substitute out the dairy, it will help to add a super powered, antioxidant rich dose of b-complex vitamins and minerals to your daily indulgence. It’s so yummy you will hardly notice the good for you aspect and just keep sprinkling those yummy spoonfuls one after another.
This recipe requires only 4 ingredients. Most of you vegans already have these in your fridge and pantry. So let’s get right to the good stuff. Pop it all into a food processor and let the yumminess get pulsed, cuz in about 1 minute you’ll have it girlfriend, I promise!
This vegan parmesan tastes so good on anything you might have previously sprinkled parmesan on. It’s great on pastas and pizza. It’s amazing thrown in salads and topped on bruschetta. I’m guilty of even throwing some on my homemade Mexican chili.
Use any way you like, this parmesan will stay tasting great in your refrigerator for days, and meals, to come. So pulse some up and enjoy my friends. This recipe is a definite keeper!
Recipe adapted form the awesome people at Minimalist Baker.
- 1 cup raw cashews
- 3 tbsp nutritional yeast
- 1 tsp sea salt
- ¼ tsp garlic powder
- Add all ingredients to a food processor and pulse until a fine meal is achieved.
- Store in the refrigerator to keep fresh for up to two weeks.