Store-bought vegan Parmesan cheese is acceptable, but homemade is much better! Here’s a delicious, nutritious nut- and seed- based dairy-free topping you can make in minutes. Choose between untoasted cashews or blanched almonds for the nuts; hemp or sesame for the seeds.  Nutritional yeast gives it that mellow cheese-like flavor that makes it so yummy. Here’s how:
All you need is a cup of raw cashews (or substitute raw blanched almonds), and 1/3 cup each nutritional yeast and hemp seeds or sesame seeds.
Combine in a food processor with 1/2 teaspoon salt and process until the mixture resembles fine crumbs. That’s it! Now, just transfer to a lidded container, where it will keep in the refrigerator for weeks.
Sprinkle on pastas, veggie dishes, and salads. Here’s more:
- The photo at top shows it used to top raw zucchini “noodles†with fresh tomato sauce. Store any unused portion in a tightly lidded container in the refrigerator, where it will keep for weeks.
- For a simple formula in recipe format, see Vegan Cashew or Almond Parmesan-Style Cheez
- Here’s another recipe by Beverly Lynn Bennet for Raw Vegan Parmesan-Style “Cheese” with more emphasis on the nutritional yeast.
- Try this to top Linguine of Fettuccine with Asparagus and Portobello Mushrooms.
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