VEGAN PARMESAN CHEESE
A dairy free alternative
Ingredients
- 150 g cashew nuts
- 4 tbsp. nutritional yeast
- 1 tsp. garlic granules
- 1/4 tsp. salt
- 1/2 - 1 tsp lemon juice optional
Instructions
- This needs the power of a food processor; I used a small attachment on my blender.
- Add the cashew nuts, yeast, garlic granules and salt to the processor. Blend until you get fine crumbs similar to dried parmesan. If you wish to have a ‘cheese’ that is not as dry, add the lemon juice a little at a time to get to the desired consistency that you prefer.
- Serve as you would parmesan over pasta, pizzas, potatoes, vegetables etc. It will not melt like standard cheese but act in a similar way to dried parmesan. Store in a sealed container in the fridge for up to 2 months.
Notes
I used cashew nuts as they have a smoother texture and less of an overpowering flavour. I have tried this with fresh garlic but this created a ‘cheese’ that was too moist and clumped together.
If you only have garlic salt rather than granules, omit the salt. You can also just omit the salt altogether. I have also tried this with onion granules which is just as delicious. We each have different palates so feel free to try different versions.
Nutritional yeast can be found in health food stores but I hit upon lucky and found this in one of the German bargain stores for a fraction of the price.
If you only have garlic salt rather than granules, omit the salt. You can also just omit the salt altogether. I have also tried this with onion granules which is just as delicious. We each have different palates so feel free to try different versions.
Nutritional yeast can be found in health food stores but I hit upon lucky and found this in one of the German bargain stores for a fraction of the price.