How To Make Vegan Parmesan CheeseEasy, 4 ingredient vegan parmesan cheese that’s perfect on top of pastas, pizza and anywhere you’d usually use parmesan cheese! PREP TIME 5 minutesTOTAL TIME 5 minutesServings (1-Tbsp servings)Course Cheese, VeganCuisine Gluten-Free, VeganFreezer Friendly 3 monthsDoes it keep? 3-4 WeeksIngredients3/4 cup raw cashews 3 Tbsp nutritional yeast3/4 tsp sea salt1/4 tsp garlic powderInstructionsAdd all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!VideoNotes*This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!*Nutrition information is a rough estimate.*Recipe (as originally written) makes ~1 cup.Nutrition (1 of 16 servings)Serving: 1 one-Tbsp servings Calories: 44 Carbohydrates: 3 g Protein: 1.8 g Fat: 3 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 92 mg Fiber: 0.7 g admin Previous ArticleEasy Gluten-Free Lasagna (Dairy-Free!) Next Article1-Pan Mexican Shredded Chicken November 21, 2020