Five Ingredient Quick Vegan Parmesan Cheese

Five Ingredient Quick Vegan Parmesan Cheese

This sprinkle-type powdered raw parmesan doesn’t melt but it browns up nicely under the grill. It takes just a minute to make and will keep in the fridge for up to a month in an air-tight container.

If you think cup measurements are just for the USA, think again… not only are they quick to use, they can be bought very cheaply in any UK supermarket kitchen department, pound shops, Amazon, Lakeland – along with measuring spoons!

Picture courtesy of Vegan Insanity with thanks

Easy recipeEasy Gluten free Wheat free Kid recipe
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Preparation time

Cook time

Total time

2-3 minutes

Cuisine

United States and Canada

Meal

  • vegetable-side-dishes

Servings

Makes a good sized jar

Ingredients

  • ½ cup blanched slivered almonds
  • ½ cup raw cashews
  • ¼ cup nutritional yeast
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder

Instructions

1. Place all the ingredients into the bowl of a food processor. If using a mini food processor (eg an attachment of a stick blender set) divide into two or three portions and do them separately.
2. Whizz for a second or two only – you want to make a crumb-like mixture, not let it become nut butter. Scrape down from the sides and place it in a container with an air-tight lid.
3. Use as regular powdered parmesan.
4. Store in the fridge – it will keep for about a month.

Optional extras / notes

  • You will need a food processor or mini processor

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