Vegan Parmesan Cheese on National Cheese Day!

I was thinking about sharing this enchanted Vegan Parmesan Cheese recipe with you but I thought I’d look up if January 20th were associated with any particular holiday or celebration I needed to share with you instead. Sure enough! Bam! Synchronicity in the Universe. It’s National Cheese Day.

But the joke is on cheese because this Parmesan Cheese recipe doesn’t contain cheese. It sure is a delicious substitute, though, both in texture and taste. Takes five minutes to prepare which is much shorter than running out to the store for Parmesan cheese when you realize you are out and, unlike cheese, doesn’t create inflammation in the body. Keep the ingredients stocked and you can just whip up a batch. Serve it in those restaurant-style, fancy, glass containers that have the silver lids with holes.

Kudos for this recipe go to the Minimalist Baker. She’s awesome.

Vegan Parmesan Cheese

Makes 16 1-Tbsp. Servings

Vegan and Gluten Free

4 Ingredients:

3/4 c. Raw Cashews (I have also used almonds)

3 Tbsp. Nutritional Yeast

3/4 tsp sea salt

1/4 tsp garlic powder

How To:

Put all four ingredients into a food processor fitted with the steel blade.

Pulse until it’s a fine meal.

Store in a sealed container in the refrigerator. It lasts for several weeks.

Can freeze it for at least 3 months (or longer, in my experience.)

Try it!

Take pictures on National Cheese Day and say, “Cheese!”

Stay enchanted.