Vegan Parmesan Cheese

Vegan Parmesan Cheese

FRESH: How does “Vegan Parmesan Cheese” work? I mean, how do you make nuts taste like cheese?
OUT: Hold my Nooch.

FRESH: …
OUT: Well?

FRESH: [Can’t talk, mouth full.]
OUT: That’s how.

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Vegan Parmesan Cheese

Vegan Parmesan Cheese

  • Author: Fresh. Out.
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1 Packed Cup 1x
  • Category: Condiments, Plant-Based
  • Method: Food Processor
  • Cuisine: Vegan, Plant-Based
  • Diet: Vegan

Description

Vegan Parmesan Cheese


Ingredients

Scale

Instructions

  1. Add all ingredients to a food processor and pulse to a coarse meal consistency, or finer, if desired. Do not over process.
  2. Marvel at the way it really does taste like parmesan cheese. 
  3. Try not to eat it with a spoon.

Notes

Refrigerate in a glass airtight container up to 6 weeks. Freeze in a reusable silicone bag with excess air removed up to 3 months.

Nutrition Estimate Per Serving (1 TABLESPOON) – Calories: 52, Fat: 3.6g, Saturated Fat: .6g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Cholesterol: 0g, Sodium: 113mg, Potassium: 96mg, Carbohydrates: 3.1g total/2.5g net, Fiber: .6 Sugar: .5, Protein: 2.5, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 3.8% (based on 2,000 calorie diet). 

Keywords: VEGAN CHEESE, VEGAN PARMESAN, CASHEWS, NUTRITIONAL YEAST, NON-DAIRY, PLANT-BASED, PLANTBASED, CONDIMENT, ITALIAN, CHEEZY, NOOCH, PALEO, KETO, GLUTEN-FREE, GRAIN-FREE, VEGAN, DAIRY-FREE

VEGAN PARMESAN CHEESE

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