Vegan Parmesan Cheese

Raw cashews: These are unsalted and unroasted nuts that give the parmesan a creamy, nutty base.

Nutritional yeast: This ingredient has a cheesy flavor and adds a savory taste without dairy.

Garlic powder: Adds a little bit of garlic flavor to make the cheese taste more flavorful.

Salt: Enhances all the flavors and balances the taste.

When you’re making this Vegan Parmesan Cheese, one of the most important steps is how you use your food processor. Getting the texture just right makes a big difference! Here’s how to do it:

1. Put all your ingredients—raw cashews, nutritional yeast, garlic powder, and salt—into the food processor at once.
2. Instead of running the food processor continuously, use the pulse button. This means you press it down for a second or two, then let go, and repeat.
3. Keep pulsing until the mixture looks fine and crumbly, kind of like grated cheese. If you blend too long without stopping, it can turn into a paste, which isn’t what you want here.

Why does pulsing work better? It helps you control the texture so the cashews don’t get ground into a smooth butter. That crumbly texture is perfect for sprinkling on top of pasta or salads, just like real Parmesan. Plus, pulsing keeps the food processor from overheating, which can happen if you run it nonstop.

I remember the first time I made this, I got impatient and blended everything all at once. Instead of crumbly cheese, I ended up with a sticky mess! After that, I learned to take it slow with the pulses. Now, I even like to stop and check the texture every few pulses, just to make sure it’s perfect. It’s a little step that makes a big difference and saves you from having to start over.

Once you’ve got the texture right, just store your Vegan Parmesan in an airtight container in the fridge, and it’ll be ready whenever you want to add a cheesy touch to your meals.

• raw cashews - Substitute with raw almonds: Raw almonds provide a similar creamy texture and nutty flavor when blended, making them a good alternative to raw cashews.

• raw cashews - Substitute with sunflower seeds: Sunflower seeds offer a nutty taste and can be ground to a fine consistency, suitable for a vegan cheese substitute.

• nutritional yeast - Substitute with brewer's yeast: Brewer's yeast has a similar cheesy and nutty flavor, making it a good replacement for nutritional yeast.

• nutritional yeast - Substitute with miso paste: Miso paste provides a savory umami flavor that can mimic the cheesy taste of nutritional yeast.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor profile that can enhance the overall taste of the vegan cheese.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor, though it may alter the texture slightly.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the vegan cheese.

• salt - Substitute with seaweed flakes: Seaweed flakes can provide a salty and slightly oceanic flavor, adding depth to the vegan cheese.

• To keep your vegan Parmesan cheese fresh and flavorful, transfer it to an airtight container. This prevents moisture and air from degrading its quality.
• Store the container in the refrigerator. The cool temperature helps maintain the cheese's texture and taste.
• For optimal freshness, use the vegan Parmesan cheese within 2-3 weeks. This ensures you enjoy its peak flavor.
• If you want to extend its shelf life, consider freezing. Place the cheese in a freezer-safe container or a resealable freezer bag.
• Label the container with the date to keep track of its storage time. Frozen vegan Parmesan cheese can last up to 3 months.
• When you're ready to use it, simply take out the desired amount and let it thaw at room temperature for a few minutes. It will be ready to sprinkle over your favorite pasta, salads, or soups.
• Avoid refreezing the cheese once it's been thawed, as this can affect its texture and flavor.

• For a quick and easy method, sprinkle the vegan Parmesan cheese directly onto hot dishes like pasta, soups, or roasted vegetables. The heat from the food will gently warm the cheese, enhancing its flavor and texture.

• If you prefer a more even warming, spread the vegan Parmesan cheese on a baking sheet and place it in a preheated oven at 300°F (150°C) for about 5 minutes. Keep an eye on it to ensure it doesn't burn.

• For a stovetop method, lightly toast the vegan Parmesan cheese in a dry skillet over medium heat for 2-3 minutes. Stir constantly to prevent sticking and ensure even heating.

• If you're adding it to a casserole or baked dish, sprinkle the vegan Parmesan cheese on top before the final few minutes of baking. This will allow it to meld with the dish and create a delicious, slightly crispy topping.

• For a microwave method, place a small amount of vegan Parmesan cheese in a microwave-safe dish and heat on low power for 10-15 seconds. Be cautious, as microwaving for too long can alter the texture.

• Food processor: This is essential for pulsing the ingredients together to achieve the fine, crumbly texture that mimics Parmesan cheese.

• Measuring cups: These are necessary to measure out the raw cashews and nutritional yeast accurately.

• Measuring spoons: These will help you measure the garlic powder and salt precisely.

• Airtight container: This is used to store the finished vegan Parmesan cheese in the fridge, keeping it fresh.

Pre-soak cashews: Soak raw cashews overnight to make them easier to blend quickly.

Batch processing: Make a large batch and store in the fridge for up to a month.

Use a high-speed blender: A high-speed blender can achieve the desired texture faster than a regular food processor.

Pre-measure ingredients: Measure out nutritional yeast, garlic powder, and salt in advance to save time during preparation.

Label containers: Clearly label your airtight container to avoid confusion and save time when searching for it in the fridge.