Vegan Parmesan Cheese Recipe
I made this Vegan Parmesan Cheese recipe with a mission, to level up all my favorite healthy recipes! From pizzas to soups, this easy, dairy-free cheese goes on everything. With just 5 simple whole foods, I can sprinkle it as crumbles or grate it from a block.
Servings: 20
Calories: 35kcal
Equipment
Ingredients
- 1 cup raw cashews , do not soak
- 2 ½ teaspoons lemon juice
- 1 ¼ teaspoons distilled white vinegar (see note)
- ½ teaspoon sea salt , can use up to ¾ teaspoon
- pinch ground mustard
Instructions
- Place dry cashews in a food processor and blend until they are a fine crumble.
- Add the rest of the ingredients and pulse until incorporated. Stop here if you prefer not to grate this but simply use it in crumbled form.
- If you are shaping it into a wheel to grate, then you can keep blending until smooth. It should come together into a ball, almost soft and dough like.
- Shape into a wheel and refrigerate overnight.
- It will be ready to grate in the morning, but if you can't wait keep checking for hardness every few hours.
Notes
- My #1 Secret Tip for making my vegan parmesan absolutely perfect is to let it chill overnight in the fridge before grating. I know it’s tempting to dig in right away, but trust me, waiting a few hours (or overnight) makes all the difference. The texture firms up beautifully, making it super easy to grate just like traditional parmesan.
- Shaping the Wheel: I find the easiest way to shape my parmesan is by wrapping it in plastic wrap and pressing it into the perfect round shape. It keeps everything neat and makes chilling a breeze.
- The Secret to Tangy Flavor: White vinegar is what gives this parmesan its bold, sharp bite. If you swap it for another vinegar, you won’t get that same signature flavor.
Nutrition
Calories: 35kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Sodium: 58mg | Potassium: 42mg | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.4mg