Vegan Parmesan Cheese


Growing up we called grated Parmesan cheese “shakey” cheese. Anyone else do that?


This vegan parm goes great on pasta, salads, in dressings, on pizza, snacks, and more. Not to mention it’s simple, quick, and only a few ingredients.


Vegan Parmesan Cheese

Vegan | Gluten Free | Soy Free Option


Ingredients:

3/4 cup raw cashews

1/4 cup nutritional yeast

1 tsp chickpea miso* (or other white miso)

1/4 tsp garlic powder

1/2 tsp salt


Instructions:

1. Place all ingredients in food processor and pulse until a fine meal forms. Don’t over pulse. It’s okay if it’s not fine like a powder. I personally prefer a bit of texture.

2. Taste and adjust flavor accordingly. If you want more tang add more miso, if you want more cheesy flavor add more nutritional yeast, etc.

3. Store in an airtight container like a mason jar in the fridge for around a month.


Notes:

Although I don’t mention this the addition of the miso is optional. You can make this recipe without it however the way the chickpea miso enhances flavor is undeniable in my opinion. I don’t make it without it anymore.

*This is the chickpea miso I use and it is soy free.

VEX Kitchen by Ivy Hageman

Asheville, NC | ivyhageman@gmail.com