Adding grated Parmesan cheese to soups, stews, mashed potatoes, pasta, risotto and omelettes is delicious, but did you know that you can easily make a plant-based equivalent to Parmesan cheese at home? We all know that cheese should be eaten in moderation, and many of us want to cut down on the animal products we consume. Well, you can achieve both by following this homemade plant-based vegan Parmesan cheese recipe. You can even freeze it to use later. It’s healthy, easy and only requires four ingredients.
Why make it?
- It’s a plant-based, vegan alternative to Parmesan cheese.
- It contains protein-rich nuts.
- The nutritional yeast provides vitamin B12.
- It’s easy – all you need are cashew nuts, salt, garlic powder, nutritional yeast, and a grinder or food processor.
- You can make as much or as little as you like.
- It can be frozen for use later.
Homemade plant-based Parmesan cheese recipe
What you need (makes approx. 110g):
- 90g cashew nuts (unsalted)
- 9g nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
- Grinder or food processor
Method:
Step 1
Put the cashew nuts in a grinder or food processor and pulse until they become crumbs (don’t pulse too much).
Step 2
Add in the remaining ingredients and pulse briefly to combine.
Step 3
Store in an airtight container. It will keep in the fridge for 3-4 weeks or in the freezer for 3 months.
