This quick & easy vegan parmesan cheese is a staple for savoury plant-based cooking. Pizza, pasta, pies – it’s the perfect topping for so many dishes. I found the initial recipe online and decided to adopt it a little to add some extra flavour. It’s super simple and can be made ahead and stored for up to a month – using dried herbs instead of fresh ones is recommended, as it’ll last longer!
Makes around a cup
- 120g raw cashews
- 1½ tsp pink Himalayan salt
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chilli powder
- A crack of black pepper
- 2 tbs nutritional yeast (optional, but it helps give the parmesan a lovely cheese flavour)
Pop all your ingredients into a food processed and blitz until fine, then transfer to an airtight container. That’s it!
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