A sprinkle of grated vegan parmigiano will elevate a dish from good to great! It’s rich, slightly salty and it's pretty damn close to the real deal!
Parmigiano or Parmesan as it's called is commonly grated over pasta dishes or stirred into soups or risottos. This was my favorite cheese before going vegan and probably because I love pasta and simply can't enjoy a pasta dish without that salty granulated cheese sprinkled on top! However vegan Parmesan cheese is one of those things that I haven't found a great substitute for! (until now!)
Best thing about it is that it's extremely easy to make, it takes only 3 simple ingredients and it will last in an airtight jar for months!
Raw vegan Parmesan cheese
- 1 cup cashews (hemp seeds can be used to make it nut free)
- 1/4 cup nutritional yeast
- 1 tsp sea salt
- Pulse all of the ingredients in food processor. Pulse until a fine meal forms. Store in airtight container for up to 2 months.
Is a raw chef and recipe developer at Happy Health blog. She work as a raw food pastry chef, recipe developer, food stylist, photographer and personal chef.