I love covering my food in sauces and toppings. One of my “pre” plant-based favorites was spaghetti covered in grated parmesan. But, deciding to ditch the dairy put an end to that and I’m not gonna lie, there was a brief period of grieving. Well, that was the past and all is right in the world once more. Ladies and gentlemen, it is time to make Plant-Based Parmesan Cheese!
I’ve said it before and I’ll say it again, “cashews are wonderful little things.” There’s so much you can do with them and one of my favorites is to make cheeses and creams. My Game Day Cheese Dip and Cashew Sour Cream are perfect examples.
You only need 4 ingredients and less than 10 minutes of your time for this recipe. And, you thought this whole “plant-based, eating healthy” thing was going to be hard. Shame on you…
What makes this wonderful little topping so “cheesy”? NUTRITIONAL YEAST! If you’re not familiar with it, now is the perfect time. It will change your life! This stuff is packed with B-vitamins, is full of nutrients and super cheesy.
Why do I think you’ll love this Plant-Based Parmesan Cheese? Because it’s delicious, savory, super simple to make and CHEESY!
Sprinkle this stuff on top of your spaghetti, veggie pizza, or better yet, my Easy Vegan Lasagna Rolls with Tofu Ricotta. Pretty amazing!Print
A simple plant-based parmesan cheese made with raw cashews or almonds, nutritional yeast, a little Italian seasoning, and a pinch of salt. It’s great on top of pastas, pizza, veggies and anything else you can think of.
- Put all the ingredients in a food processor and mix, pulse, mix, pulse until it’s fairly fine and looks like parmesan. If you do want it “chunkier”, blend a little less.
*If cashews aren’t your thing, try raw almonds, brazil nuts or even walnuts. Feel the freedom to experiment.
*Feel free to adjust the flavors as you go. If you want a more “cheesy” flavor, add a little more nutritional yeast, etc. It’s your world, do what you want!
*You can store this in the fridge in an airtight container for a few weeks.