How to Make Vegan Parmesan Cheese

Vegan Parmesan Cheese can be yours. It enhances so many dishes as I am sure you can remember how regular parmesan cheese did in the old days. This recipe is so simple yet so useful. There are only four ingredients and is complete in about 5 minutes. You can sprinkle it on, at least, pasta and soups. I love sprinkling quite a lot of it into my salads. That sounds good! I have to have a salad tomorrow.

• 1 cup raw cashews
• ¼ cup nutritional yeast
• ½ teaspoon sea salt
• ¼ teaspoon ground garlic

1. Add all of the ingredients to a food processor.
2. Pulse until a fine crumb mixture forms. Literally seconds.
3. Use in just about any savory dish you can think of.
4. Keep in the refrigerator for about a month or keep in the freezer in a freezer container for up to 12 months.

I would love to hear how you would use vegan parmesan cheese. Leave a comment below so I can make notes. You aren’t really suppose to eat if off a spoon but it is pretty good.

I did one of those longer photos below that is used so much on Pinterest nowadays. It is only two shots and I will never do more than that but I really wanted to try it. Pin it if you like. I am dying to see how it looks.

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