Raw Vegan Parmesan Shards
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 8
  • 1 cup cashews
  • 6 Tablespoons nutritional yeast
  • 3 Tablespoons lemons juice
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons chick pea miso or 1 teaspoon regular miso
  • A pinch of turmeric
  • 1½ teaspoons salt
  • ¼+1/8 cup water
  1. Soak the cashews for 2-4 hours. Rinse well and drain.
  2. Add all the ingredients into the blender and blend until it becomes a smooth cheese sauce.
  3. Line a dehydrator tray with a mesh sheet and silicone sheet. Spread the cheese sauce thinly using a spatula, about 1/16". It will require 2 trays for this amount.
  4. Dry at 115℉ (46℃) for about 12 hours in the dehydrator.
  5. Take the trays out to flip the sheets of cheese. Pick up the cheese covered silicone sheets off of the trays and line the trays with new silicone sheets. Flip the silicone sheets with the cheese upside down and place on top of the new silicone sheets. Carefully peel off the top silicone sheets from the cheese.
  6. Put the trays back into the dehydrator and dry for another 6 hours until completely dry.
  7. Once dry, break it into small shards.
You can skip the nutritional yeast if you don't have any on hand.

Keeps for a month in an air-tight container.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-parmesan-shards/