Vegan Parmesan Cheese
Needing a plant-based parmesan cheese recipe that tastes a lot like the real thing? Here it is! Simple, delicious, and can be made nut-free if you like!
Servings 16 servings
- 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
NUT-FREE: To make this recipe nut-free, simply swap the cashews for more hulled hemp seeds.
STORAGE: To store, place the parm into an airtight container and save it in the fridge for up to three months.
Calories: 39kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg