Recipe: Vegan Parmesan Cheese

One of our easiest recipes, this no-cook, five-ingredient vegan parmesan cheese is simple to whip up and tastes just like the real deal.


1/2 cup Brauers nutritional yeast

1 cup cashew nuts

½ tsp salt

¼ tsp garlic powder

¼ tsp onion powder


1. Soak cashew nuts in water for 6 hours or overnight

2. Drain cashew nuts, place in dehydrator or oven for at least 1 hour at 70 degrees Celsius

3. Place all ingredients into a food processor, blend until fine

Can be stored up to three weeks in refrigerator.


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We acknowledge the Gadigal people, Traditional Custodians of the land on which we work, we pay our respects to the Elders past and present.

Tel: +61 (02) 9360 2523
2 - 4 College Street, Sydney 2000

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