Who says that vegans can’t eat parmesan? I haven’t had Italian parmesan in quite some time, but quite frankly I don’t miss it whatsoever. Compared to the traditional cheese topping, vegan cashew parmesan is much more flavorful and nutritious. Its nutty, cheesy flavor takes any pasta dish to new heights and will have your friends asking for seconds.
This “parmesan” can be whipped up in seconds and stored in an airtight container for up to a month.
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 1 tsp. sea salt
- Place all ingredients in a food processor and process until your preferred consistency has been reached.
- Use immediately or store in a sealed container for later use.
Serving Suggestion: As topping for whole-wheat pasta with basil walnut pesto.