Vegan Parmesan Cheese
Servings: 4
Your favorite cheese sprinkle without the dairy! This delicious mix works great on pizza, pasta, veggies and more. I seriously love it. Easy to whip up and store, vegan parmesan cheese will become your go-to meal topper in no time.
Equipment
Ingredients
- ¼ cup raw almonds
- ¼ cup raw cashews
- 2 tbsp nutritional yeast
- ¼ tsp sea salt, unrefined
- ¼ tsp garlic powder
Instructions
- Place all ingredients in a food processor and pulse until finely chopped. The mixture should look like breadcrumbs.
- Transfer to an airtight container and store in a cool, dry place, or refrigerate up to several weeks.
Notes
- Add spices to taste
- Roasted unsalted almonds and cashews can be used instead of raw
- This can also be made in a blender using the pulse feature
- Feel free to swap the almonds and cashews with the nuts/seeds of your choice, just know the flavor will change slightly
Nutrition
Serving: 2tbsp, Calories: 51kcal, Carbohydrates: 3g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 73mg, Potassium: 72mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg