I’m not going to lie. Being vegan has not been easy these past few months. It’s been a rocky ride, but it is very rewarding.
The one thing I’ve enjoyed the most about being vegan is trying vegan cheeses! I absolutely love it. It is so fun, and admittedly expensive at times. I’ve learned that making my own vegan cheese is much more affordable and surprisingly easy.
I cannot wait to experiment with more vegan cheese recipes, but for now, this is what I have for you. I am confident that you’ll love it.
This vegan parm is best on avocado toast, pasta, and sauteed veggies. I cannot wait for you guys to try this recipe. It’s so easy and useful. You won’t believe how simple it is.
Vegan Parmesan Cheese
Author: Ella Smith
Prep time:
Total time:
Serves: about ⅓ cup
Ingredients
- ½ cup raw cashews
- 2 Tablespoons nutritional yeast
- pinch of garlic powder
- ½ teaspoon sea salt
Instructions
- Pulse all ingredients in a food processor until fine meal texture.
- Store in an air-tight container in the refrigerator for up to 2 weeks.
