Vegan Parmesan Cheese


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!



Difficulty

Rating: 1 out of 5.

Ingredients

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)

Method

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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