As a card-carrying proud Italian, I love my pasta. And (vegan) pizza. When I gave up cheese, I missed the depth of flavor and umami that a generous sprinkle of Parmesan cheese would give a dish. I learned to live without it – that is, until I created the fastest, easiest, most delicious recipe for vegan parmesan cheese that you can make in just ONE minute. I know! I KNOW! This is going to be a standby in your repertoire, I just know it. Not only is it perfect for the aforementioned pizzas and pastas, I also love it on popcorn, avocado toast, soups, roasted & sautéed veggies, corn on the cob, garlic bread, potatoes…I could go on. Needless to say, you’re going to want this one at your holiday table!
I added hemp seeds to the recipe to provide some added protein (did you know hemp seeds are a complete protein?!) and essential fatty acids, but if you don’t have them on hand, you can leave them out or sub in some sesame seeds. This parmesan cheese keeps well in the refrigerator for a couple of weeks – just store it in an airtight container or jar with a tight lid (I find that used jam jars are perfect for this sort of thing).
1-Minute Vegan Parmesan Cheese
makes about 1 cup
- 1/2 cup raw, unsalted cashews
- 2 Tbsp nutritional yeast
- 1 tsp white miso
- 1/2 tsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1 Tbsp hemp seeds
Add all ingredients to a food processor and pulse/mix until a fine, parmesan cheese-like consistency is reached. Store in the refrigerator in an airtight container for up to 2 weeks.