Need a vegan parmesan cheese fix? I’ve got you covered with this delicious, nutty, and insanely healthy plant-based parm!
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Vegan parmesan cheese is a true game changer. That is, it’s been a game changer for me. It’s nutty, it’s cheesy, it’s texturally spot-on, and it sure tastes like the classic parm that comes out of those dirty, NYC pizzeria round shaker cups.
I used to love those, before I became a lactose intolerant germaphobe.
My favorite thing about this vegan parm is that it’s wildly healthy–but that’s just an added bonus.
I’ve tried many vegan parmesan cheeses, but this is my favorite. You only need 7 simple ingredients and those are:
That’s it! It’s so simple, yet so cheese-like. Just give all of these ingredients a quick pulse in the blender or food processor, transfer to a jar and call it a day.
CAN YOU MAKE THIS VEGAN PARMESAN NUT FREE?
You can absolutely make this recipe nut-free!
If you’re nut-free or allergic, simply replace the raw cashews with more hulled hemp seeds. It’ll still have that authentic look and feel. If you do it this way, pulsing it in the food processor is optional, but I still suggest giving it a whirl to get everything fine and fluffy like real parmesan.
HOW TO USE THIS VEGAN PARM
Sprinkle this parmesan on anything that you would sprinkle traditional parmesan on. Like pizza, fried eggplant, risotto, pasta, etc.
I recommend storing this vegan parm in an airtight container in the fridge for about three months. Mine typically lasts for about a month, before it’s gone and I find myself whipping up another batch.
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Vegan Parmesan Cheese
- blender or food processor
- 3/4 cup raw cashews sub hulled hemp seeds if nut-free
- 1/4 cup hulled hemp seeds/hemp hearts
- 3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp italian seasoning
- 1/4 tsp salt
- Combine all ingredients into a blender or food processor and pulse until you're satisfied with the consistency. It should be fine like traditional parmesan cheese.