Gluten free! Dairy free! Keto! Paleo! Whole Foods! Plant based! Vegan!
This Parmesan cheese is so amazing and easy that you will be making it all the time! The texture comes out almost exactly the same very crumbly and clumpy. What I love about it too, is it doesn’t matter if you keep it in the fridge or freezer the texture stays the same. The flavor to me, is better than traditional parmesan cheese! An extra bonus is that this vegan version is healthier for you! The steps are very simple and it will last up to one week in the refrigerator, or three months in the freezer. You can use it straight out of the freezer without thaw.
- 1 cup raw cashews
- 1 teaspoon salt
- 1 1/2 tablespoon nutritional yeast
- 2 peeled cloves of raw garlic
Directions: Place all ingredients in blender or food processor and pulse until chopped into small pieces but not too small. What you want to see is clumpy pieces. If you blend too much it will start to become creamy which also makes a nice spread, but we are going for that spoonable crumbly topping (see my photos for reference). Place all items in airtight jar or container. You may want to double this recipe after you taste it!
Now for the best parts, put the stuff on everything!! In the photo above are used gluten-free buckwheat soba noodles with canned coconut milk garlic powder salt and topped with vegan Parm for a vegan gluten-free Alfredo pasta. This was life-changing! I eat it for three days straight LOL! This would be great on any savory dish to add a boost of flavor and nutrition.