Description
Super simple to make and done in a flash, this Vegan Parmesan Cheese will be your new favorite vegan cheese replacement. It doesn’t get much easier than this week’s Whip It Up Wednesday two-minute recipe! Whole Food Plant Based recipe, no oil, no refined sugar, no highly processed ingredients and gluten free.
Ingredients
- ¼ cup raw cashews
- ¼ cup blanched slivered almonds
- 2 Tablespoons nutritional yeast
- ¼ teaspoon sea salt (+/- to taste)
- ¼ teaspoon garlic powder
Instructions
- Add all the ingredients into a high-speed blender and pulse off and on for 30 seconds to one minute. Important Note: Do not over-process the ingredients or you will turn the mixture into Vegan Parmesan Butter.
- Enjoy!
Notes
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Makes approximately ½ cup
FREEZER FRIENDLY: Here’s what we love to do. We make a quadrople batch, which is as follows:
- 1 cup [raw] cashews
- 1 cup blanched almond slivers
- 1/2 cup nutritional yeast
- 1 teaspoon sea salt (+/-)
- 1 teaspoon garlic powder
Place all the ingredients into a high-speed blender and pulse off and on for 30 seconds to one minute, being sure not to over-process the ingredients. Then we spoon the blender ingredients through a medium-mesh sieve into a bowl, placing the larger pieces aside in a separate bowl. Then we process the larger pieces again just until everything is broken up. Then we mix everything together and freezer portion out. This works fantastic as we LOVE our Vegan Parmesan Cheese.