These raw vegan parmesan shards will surely elevate any dish. I always try to have it on hand as this is one of our go-to toppings that I make on a regular basis. So it helps that these are super duper easy to make! A little sprinkle takes anything to the next level, adding a burst of cheesy flavor and some fancy pizzazz to the plating. Break it into larger shards and top it on pasta, risotto, and salads for a more elevated plating style. You could eat them as a crunchy, cheesy snack, but these are addicting so go easy with them. Otherwise you won’t have any left for toppings.
Now let’s get cracking on these beautiful raw parm pieces. Soak the cashews for 2-4 hours. Rinse well and drain.
Add all the ingredients into the blender and blend until it becomes a smooth cheese sauce.
Line a dehydrator tray with a mesh sheet and silicone sheet. Spread the cheese sauce thinly using a spatula. Not so thin that you can see through the silicone sheet underneath. Just thick enough you can’t see through, about 1/16″. It’ll require 2 trays for this amount.
Put the trays into the dehydrator and dry at 115℉ (46℃) for about 12 hours. 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.
Put the tray back into the dehydrator and dry for another 6 hours until completely dry.
Once dry, these beautiful sheets of raw vegan parmesan cheese are done! Break it into whatever size you like and use it to top salads, pasta, risotto, or whatever a little sprinkle of parmesan will make even tastier! These get used up in an instant in our house hold. I hope it does in yours too!
- 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
- Soak the cashews for 2-4 hours. Rinse well and drain.
- Add all the ingredients into the blender and blend until it becomes a smooth cheese sauce.
- 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.
- Dry at 115℉ (46℃) for about 12 hours in the dehydrator.
- 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.
- Put the trays back into the dehydrator and dry for another 6 hours until completely dry.
- Once dry, break it into small shards.
Keeps for a month in an air-tight container.
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