Vegan Parmesan Cheese

Vegan. Parmesan. Cheese.

Using 4 ingredients, 1 food processor, and a teaspoon.

Yes, you read that right.

Do I really need to say any more?

It tastes AMAZING! You can bake with it. You can eat it raw. You can use it on pizza. You can make it in 2 minutes. Cheesy Garlic Bread, anyone? You can store it in the fridge for up to 2 weeks (if you dont eat it all in 1 day). You can sprinkle it on French Fries. It’s cholesterol free. Dont like Vegetables? Vegan Parmesan Cheese to the Rescue!!

And I could go on and on but we better get started so you can start eating ASAP!

Ingredients:

1 cup raw cashews

4 Heaping Teaspoons Nooch (Nutritional Yeast)

1 Teaspoon Garlic Powder

1 Heaping Teaspoon Pink Himalayan Salt

Step 1: Add everything to the food processor.

Step 2: Pulse on High until you get it down to a crumbly powder just like real Parmesan.

Step 3: Taste & Sprinkle on Everything!

Note: Just a fair warning, I may or may not have “tasted” 3 tablespoons of this all by itself. It’s that good. Be careful.

Recipe adapted from Minimalist Baker

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3 responses to “Vegan Parmesan Cheese”

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October 31, 2015

[…] it on everything. So, in the middle of the night during a really lovely dream about me and my Vegan Parm, the idea hit me to make PIZZA HUMMUS!!! And boom just like that, my new favorite condiment was […]

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Tricky Roasted Veggie Pasta | Greens & Fries

November 3, 2015

[…] Vegan Parmasan Cheese 1. Lay your veggies on a baking sheet, drizzle with olive oil, salt & pepper. Bake at 425 for about 15 minutes. Trick #1: Cutting your veggies to the same size and roasting on the same baking sheet will save you lots of time since they will all cook at the same pace in the same place. 2. While your other veggies are baking, sauté your mushrooms in a large skillet. Add seasonings like dry herbs & pepper. 3. After your mushrooms are cooked through, remove from skillet and add cherry tomatoes to the same skillet. Cook for about 4 minutes until they burst and blister. Trick #2: Cooking your tomatoes in the mushroom skillet will help you avoid adding any additional oil since your mushrooms will let off a lot of liquid. The pan should get juicy once these are done. Add them in a separate bowl with the mushrooms. 4. In a large pot, bring water, salt, & olive oil to a boil and throw in your Banza Pasta. Trick #3: This pasta is made of chickpeas and is so tasty you’ll trick your whole face into believing you’ve indulged but you haven’t. 5. In the same skillet throw in your capers and get them frying. Trick #4: This is such a great/sneaky way to get a salty dish without adding any salt. Once they burst a little, remove from the skillet. 6. In the same skillet add a little bit more olive oil + a tablespoon vegan butter + a tablespoon crushed garlic. Melt on low for a few minutes. Trick #5: mixing butter with olive oil is an easy way to make a rich and decadent sauce that everyone will think is so fancy. Plus, you’ll pick up all the flavors from the skillet which will season your pasta to perfection. Add this sauce to your cooked pasta and let it marinate. 7. Finally, combine everything in a large serving bowl. Sprinkle with some vegan Parmasan cheese and your fried capers. You could also add some fresh basil and red chili pepper for some extra flavor. […]

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October 3, 2016

[…] Vegan Parmesan Cheese – optional […]

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Vegan Parmesan Cheese

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