Cashew Parmesan

Firm enough to slice or grate, but so tasty that I usually just cut it into cubes to snack on. Cashew parmesan
Yield about 12 ounces
Time 15 minutes plus time to chill
Tools
  • 2-cup storage container with lid
  • plastic wrap or parchment paper
  • food processor
  • rubber spatula
Ingredients
  • 1½ c raw cashews (dry, not soaked)
  • 2 T refined coconut oil, melted
  • 1 T nutritional yeast
  • 1 T white miso
  • 1 t cider vinegar
  • ¾ t lactic acid
  • ½ t salt
  • ½ t onion powder
  • ¼ t garlic powder
Directions

Line the container with plastic wrap or parchment paper (this will make it easier to get the finished cheese out) and set aside.

Place cashews in the food processor and grind into powder, 1-2 minutes.

Add everything else and process about a minute, until it starts to clump into a ball.

Pack the cheese into the container, pressing it down into a solid block.

Chill for at least 8 hours.

Remove from the container and slice / cube / grate as needed.

Will keep, refrigerated, for at least a week.

Notes

The Non-Dairy Evolution CookbookAdapted from the recipe for “Hard Parmesan” in The Non-Dairy Evolution Cookbookread my review.

Buy it:

Amazon.com | Amazon.co.uk

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Vegan parmesan cheese

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