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.