Parmesan cheese, vegan.

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It’s just too easy. It surprisingly tastes like parmesan cheese. It sadly doesn’t melt, but it can be used as a topping and it also browns nicely when used under a broiler.

There are two versions I use. The first by Minimalist Baker uses cashews as the primary nut but you can easily replace some or all of it with toasted sesame seeds. The second one is from Oh She Glows and it looks “prettier” because of the hemp seeds. I’ve made slight adaptions in the latter recipe for doubling it and not using olive oil.

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Vegan Parmesan Cheese

Each version makes about 1 cup, from Dana of Minimalist Baker and Angela Liddon of Oh She Glows

Version 1 – INGREDIENTS:
  • 3/4 cup raw cashews (OR toasted sesame seeds)
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon sea salt, to taste
  • 1/2 to 1 teaspoon garlic powder, to taste

Version 2 – INGREDIENTS:

  • 1/2 cup raw cashews
  • 2 tablespoons raw OR toasted sesame seeds
  • 4 tablespoons hulled hemp seeds
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon salt, to taste
  • 1/2 to 1 teaspoon garlic powder, to taste

If using cashews, put them in a food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Add more or less salt and garlic powder to taste.

Place it in an air tight container and store in the fridge. (I’ve found that ours keeps for months on end.)

Recipe Notes:

  • If you haven’t gathered this already, the cashews and sesame seeds are easily interchangeable. I wouldn’t replace everything with the hulled hemp seeds (besides, they’re spendy!) but you can use whatever ratios of the cashews and sesame seeds if you want to experiment.
  • What can you use vegan parmesan for?  On pizza, on pasta, a bread topping, put it in meat-less-balls, in salad.  Use your imagination!

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