Vegan Parmesan Cheese (Two Ways)

Vegan Parmesan Cheese made with Cashews

Vegan Parmesan Cheese made with Pepitas (nut free version)

Recipe from Oh She Glows Everyday by Angela Liddon

Husband-Tested in Alice’s Kitchen

Yield:  ¾ cup

Well, I’ll be.  This “cheese” is downright delicious.  My husband and I are not vegans, however, we are making efforts to eat a more plant based diet.  I’m having tremendous fun trying out vegan recipes.  It’s been a revelation, sort of like finding a brand a new section of great books at the library or a learning about a binge-worthy series on Netflix.  Nutritional yeast is a powder harvested from inactive yeast that has been grown on molasses.  It is nutrient dense.  It tastes a bit nutty and cheesy.  In fact, I love sprinkling it on my popcorn. You can find nutritional yeast in packages or in the bulk section of your grocery store. Keep it stored in a cool, dry place for up to 1 year.

For a single batch:

½ cup raw cashews or raw pepitas (pumpkin seeds)

2 Tablespoons nutritional yeast

¼ to ½ teaspoon fine sea salt, to taste

1 clove garlic OR ¼ teaspoon garlic powder

If using fresh garlic, mince it in a mini food processor.  Add the cashews or pepita seeds, nutritional yeast, salt, and garlic powder (if not using fresh garlic.) Process until a coarse meal forms.  The parmesan will keep in an airtight container in the fridge for up to 2 weeks.

For a triple batch:

(Follow the directions above.)

1 ½ cups raw pepitas or cashews

¼ cup plus 2 Tablespoons nutritional yeast

¾ to 1½ teaspoons fine sea salt

3 cloves fresh garlic OR ¾ teaspoon garlic powder