Easy Vegan Parmesan "Cheese"

I'm excited about this easy 4 ingredient plant-based vegan Parmesan "cheese".  It's delicious and has the look and texture of the real thing. 

Great for anyone who is vegan, dairy-free, kosher or if you are looking to cut down on sources of unwanted animal fat.

 

I whipped up a batch in my food processor using the metal blade in just 2 minutes- literally. And it made enough to keep for at least a month of using to enhance a variety of foods!

I sprinkled some on plain penne pasta and really loved it too. 

A Great Vegan or Dairy-Free Topping 

It also makes a tasty topping for a baked potato, popcorn, steamed vegetables, tomato soup, corn on cob, and whatever you like. However, don't expect it to melt like regular cheese.

Vegans: 

This is perfect to put into a little container and take it with you to a restaurant to have your own "parmesan" for pasta or vegetables. 

I find that when I eat out, I can often find something to eat but miss out on the dressings and condiments that are not usually vegan. I've learned to bring my own. Actually, I started when I was on Weight Watchers because I wanted to avoid the high fat caloric dressings in restaurants.

Ingredients: 

1 cup of raw cashews

1/4 cup of nutritional yeast

1 tablespoon of garlic powder 

optional: 1 teaspoon of salt

Directions: 

Place ingredients in the food processor using the metal blade. Pulse on and off until you reach the desired consistency. Pour into a small bowl to serve and store in a container in the refrigerator.  Do not over process or it will make a cashew butter.

 Notes:

1. This can be frozen for up to 3 months

2. For longest shelf life- Keep refrigerated 

3. Do not soak the cashews

Shared on Weekend Cooking at The Intrepid Reader and Baker where anyone can join in and share a food related blogpost.