Easy Vegan Parmesan Cheese

To tell you the truth, I was never really a fan of real parmesan cheese. The flavor to me wasn’t that great and it never left me feeling good afterwards.

However, once I went fully dairy-free, I recognized how often I actually used it despite this… and of course, I missed it immensely afterwards!

I’ve been using this recipe for a long while now and it is SO easy to whip up. It can be used on pasta (my favourite), on top of soup (like minestrone), or even on top of baked casseroles!

 

Why you'll love it...

  • It is super easy to make taking only one minute to whip up
  • It is naturally gluten-free and vegan
  • It will keep for a month in an airtight container in the fridge
  • It is packed with protein and healthy fats
  • It can be used in so many ways!
 
 
 
Let’s dive in…

Easy Vegan Parmesan Cheese

PREP TIME
1 Minute

COOKING TIME
N/A

YIELDS
6-8 Servings

 

INGREDIENTS

  • 1 cup raw, unsalted cashews
  • 1/4 cup nutritional yeast
  • 1 tsp pink Himalayan salt
  • 1/2 tsp garlic powder

 

DIRECTIONS

STEP 1: Combine all ingredients in a food processor, mixing until completely blended.

 

NOTES:

  • This cheese will last one month in an air-tight container in the fridge. 

 

Love,

Brianne xx

Did you make this recipe?

Tag @therealholisticrn on Instagram and hashtag it #therealholisticrn

Share on email
Email
Share on facebook
Facebook
Share on pinterest
Pinterest
Share on twitter
Twitter
Share on linkedin
LinkedIn

Tags

Welcome!

Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

follow me

Sign up for Recipes!