Vegan Parmesan

This 5 ingredient Vegan Parmesan only takes 2 minutes to make, and it’s so crazy tasty, you’ll want to sprinkle it on everything! Think “nooch” to the 10th power!

If you’re a vegan, then you probably sprinkle nutritional yeast, aka nooch on just about everything you eat. Well, ok. Maybe not your morning cereal, or your chocolate chia pudding, or anything sweet for that matter. But everything else, you probably be like “hey, pass the nooch this way, please!” I know I do! I put that sh*t on everything!

Sometimes, though, I feel like I want a little bit more… a little bit more texture, a little bit more flavor, a little bit more oomph, you know?! Especially when I’m eating things like pasta with tomato sauce, a fresh crispy leafy salad or a piping hot bowl of minestrone soup, for instance.

That’s when I reach for Vegan Parmesan!

I know there are already plenty of recipes for it on the internet, but I find most are mainly made of cashew meal with just a little bit of nutritional yeast in it. I wanted my vegan parmesan to still offer most of the same nutritional values that nooch has to offer, especially in the vitamin B12 department. So I made sure to incorporate lots of it in my parmesan mix. Also, I added a tiny amount of dried onion flakes, which give the mixture a pleasant yet subtle onion soup flavor, while adding a very agreeable little crunch to it. Personally, I’m a fan! Perhaps too big of a fan, even; I love this stuff so much that I sometimes eat it by the pinchful…

I really hope that you will like it too!

This recipe really could not be easier, or quicker to make! Simply grab a small food processor or high-speed blender and throw all the ingredients in it…

This is the kind of project for which I strongly recommend the little Ninja Food Chopper Express. This thing costs almost nothing and handles small tasks such as this one with complete mastery. I’ve had mine for years now and it’s still going strong. It’s definitely a little gadget that was totally worth the investment. A high-speed blender would also work really well. If you didn’t have any of those, a regular food processor or blender would also work, although they’re not always so good at handling smaller quantities and your finished parmesan might be a tad coarser.

Process on pulse until the mixture has a coarse flour-like consistency, which should take no longer than a minute. Only a few very tiny particles of cashews should still be visible.

Be mindful not to over-process this, as if you did, the cashews would start to release their oils and eventually turn into butter. No bueno… Unless you’re wanting to make some kind of parmesan spread! (Oh! Are you getting ideas, too? I certainly am getting inspired! Parmesan spread… now that sounds YUMMY!) *makes mental note*

And there you have it! Your vegan parmesan is now ready to be sprinkled on everything!!

Transfer any unused portion to an airtight container and store in the pantry for up to a few weeks.

Source: Food - thehealthyfoodie.com