Go Back

Vegan Parmesan Cheese

The next best thing to Parmesan for anyone avoiding lactose
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes

Equipment

  • Small Food Processor or Blender
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • Small Container with Removable Lid

Ingredients
  

  • ¾ Cup Cashews
  • ¼ Cup Hemp Hearts
  • 2 TBSP Nutritional Yeast
  • 1 tsp Salt
  • ½ tsp Garlic Powder
  • 1½ TBSP Lemon Juice

Instructions
 

  • Add all ingredients, except the lemon juice, to a small food processor or blender. Pulse the food processor until there are no noticeable chunks of cashews. The mixture should look granular, similar to parmesan. You may need to use a spatula to scrape the sides loose so that the cashews are more evenly chopped. If you have the occasional chunk of cashew that is a little large, that's ok. You want to stop pulsing before the mixture turns sticky. If it looks sticky instead of dry, stop immediately!
  • Add lemon juice by sprinkling it over the top of the parmesan mixture. You can either pulse your food processor a few more times to mix in the lemon juice or mix the lemon juice into the mixture in a small bowl. Either way you will want to remove your parmesan from the food processor, scrape it into a container (that has a lid), and give it a good mix to ensure that the lemon juice is evenly distributed. You can use your parmesan right away, or save it for later. It should keep in a sealed container, in the refrigerator for at least a week.
Keyword Parmesan, Parmesan Cheese, Vegan Cheese