This raw vegan Parmesan cheese is definitely a staple in my household. It’s quick, easy, and keeps well. Although, I have never been able to verify exactly how long, as it doesn’t last that long in our house anyway. I like to pretty much sprinkle it on everything from salads to raw pastas like my raw vegan basil pesto pasta and raw vegan pasta Pomodorini, and all my other savory dishes that can use a nice explosion of cheesiness.
It only takes 5 minutes to make. Best of all, it’s only 3 ingredients! Cashews, nutritional yeast, and salt. Feel free to substitute other mild flavored nuts or seeds. I use pine nuts often too.
Pulse until it becomes a fine parmesan like granules. Done!! Easy-peasy!
Store in an air-tight container and sprinkle away! If you are like me, you’ll start “Parming” everything. Enjoy!
- ½ cup cashews or pine nuts
- 3 Tablespoons nutritional yeast
- ½ teaspoon salt
- Add all the ingredients into the food processor.
- Pulse until it becomes fine parmesan like granules.
- Store in an air-tight container.
Keeps for 2 weeks.
What a great idea, will def try! You wrote that it keeps for 2 weeks … I guess due to the dry ingredients, it isn’t necessary to keep it in the fridge?
thanks again, your page and insta are great
Leslie
Hi Leslie,
Thank you so much for kind words! That’s right. It’s dry so you don’t necessarily need to keep it in the fridge. It’ll last longer if you keep it in the fridge, but it usually doesn’t stick around that long:) Hope you’ll like it as much as I do!
Mariko