I’ve done it before and I’ll do it again. It was about time for my updated, go-to vegan parmesan cheese recipe! Let’s do this. What’s different about this new recipe and my old, go-to recipe? It’s cashew-free! Many of you have expressed cashew allergies/intolerances and I thought I’d provide an alternative. This version is as easy as ever, requiring just 5 ingredients, 5 minutes, and 1 bowl. In place of cashews, I went for a blend of hemp seeds, pine nuts (which add a buttery, nutty flavor), and Brazil nuts (which are fairly neutral in flavor). The “cheese” flavor comes from nutritional yeast (which is super high in vitamin B12), and a pinch of salt. That’s it! Garlic powder and oil are optional, but they add even more depth of flavor. I hope you all love this cashew-free vegan parmesan! It’s: CheesySavoryNuttySaltyEasy to makeVersatile& So delicious This would make the perfect topper for things like Eggplant Parmesan, My Favorite Vegan Pizza, Roasted Red Pepper Pasta, or Easy Vegan Meatballs. It also works well in things like Pesto and Vegan Mac ‘n’ Cheese Sauces! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
