Gracious Vegan Parmesan Cheese
By the Gracious Vegan
The difference between this recipe and most vegan Parmesan cheese recipes is the addition of a little miso paste. The miso adds a salty umami undertone that works well with the nutritional yeast to mimic Parmesan. Although this “cheese” does not melt, it can play many of the roles that dairy-based Parmesan can. See below the recipe for a list of dishes that call for this Parmesan.
Note on equipment: I recommend using a food processor for this recipe, but if you don’t have one, a blender will likely work if you’re careful. Just pulse for one or two seconds at a time and either shake your bullet blender or scrape the mixture out of the corns of a standing blender with a spatula to avoid the cashews turning into mush. Blenders are ideal for wet mixtures and not as ideal for dry mixtures like this Parmesan.
Makes a little over 1 cup
Add the following ingredients to a food processor and pulse until a fine meal is achieved.
1 cup raw cashews (not soaked) (you can substitute up to 1/2 cup with old-fashioned oats)
1/4 cup nutritional yeast (What is Nutritional Yeast?)
2 teaspoons yellow or white miso paste (What is Miso?)
1/4 teaspoon garlic powder
Recipes that call for this vegan Parmesan:
Sprinkle on:
Spaghetti with Gracious Vegan Marinara Sauce (with Best Vegan Meatballs)
Vegan risotto and pizza
Timing: 5 minutes
Gluten-free