Vegan Parmesan Cheese
Keep this delicious vegan Parmesan cheese on hand to add bold flavor to pastas, pizzas, roasted veggies, and more! Store leftovers in the fridge for 5 days or in the freezer for up to a month.
- ½ cup raw cashews*
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ½ teaspoon lemon zest
Place the cashews, nutritional yeast, salt, and lemon zest in a small food processor. Pulse until the mixture resembles a coarse meal and has a soft, crumbly texture.
Store in the fridge for up to 5 days, freeze after that.
*Make it nut free by using a mix of hemp seeds and raw sunflower seeds