Plant-Based, Easy and Cheesy!

The cat has been out of the bag for a while now.  Nutritional yeast is a great substitute for that cheesy flavor so many of us crave.  It is a yeast high in vitamin B’s found in sugarcane and beet molasses.  The yeast is deactivated when harvested, heated, washed then dried.  Nutritional yeast is a key ingredient in this vegan parmesan cheese recipe.

Vegan Parmesan Cheese

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Sprinkle this topping on popcorn, veggies, pizza, pasta...sky's the limit. I keep a jar stocked in my fridge and use it almost every day.

Author: Bekah Rife

Category: Cheese, Topping

Cuisine: Gluten-Free, Vegan

Serves: 1 cup

Ingredients

• ½ cup raw cashews
• ½ cup raw almonds
• 2 tablespoons hemp seeds*
• 3 tablespoons nutritional yeast
• 1 teaspoon onion powder**
• 1 teaspoon garlic powder
• ½ teaspoon salt

Instructions

1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
2. Next place the cashews, almonds and hemp seeds into a food processor. Blend until the ingredients become like a coarse powder, about 20 seconds. Do not over blend, as this will release too many of the oils in the nuts and begin to form a butter.
3. Add the rest of your ingredients to the processor and pulse a few times until all the ingredients are combined.
4. Use this vegan parmesan cheese in recipes to replace regular parmesan cheese. Sprinkle on popcorn, mashed potatoes, tofu scrambles or roasted veggies.
5. Store this topping in your fridge, it will last a couple weeks.

Notes

*If you will be using this cheese in another recipe that calls for high heat, say to coat cauliflower in before roasting, omit the hemp seeds. Heating hemp seeds can destroy their nutritional benefits.

**You can use dehydrated onions like mine pictured above in the green bowl. If using, blend these first with the nuts.

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