When we first took the plunge to become vegan one of our biggest concerns was how we were going to replace cheese in our diet (like most new vegans out there). Since we tend to make a multitude of Italian style dishes trying to find a good vegan parmesan recipe ranked high on our to do list. At first we used Earth Island Vegan Parmesan and it was excellent but with the price tag being quite high we decided it was time for us to come up with our very own recipe. Meagan experimented with a few variations until she came up with this simple yet succulent, fast and cheap rendition of this Italian culinary staple. With a high powered blender or Thermomix you can literally have fresh vegan parmesan cheese in under 30 seconds; As a matter of fact it will take you longer to gather the ingredients and plug in your blender than actually making it 😁.
Savoury Parmesan Cheese
- 3/4 cup raw cashews (115g)
- 2 tsp hemp seeds, raw and unshelled
- 1 tsp Himalayan pink salt
- 1/2 tsp garlic powder
- 2 tsp lemon juice
1/Grind together cashews, hemp seeds, salt and garlic powder.
2/Add lemon juice. Pulse the mixture (using a food processor) for a few seconds until the mixture just starts to combine
Tip: Don’t pulse too much– the cheese should be granular and not a paste!