Parmesan cheese was always a staple in my pantry before going vegan. Recently, I started experimenting with some vegan friendly alternatives. I didn’t like all the ingredients in the store-bought varieties so I knew I would need to make it from scratch.
This recipe is amazing because it comes together in 2 minutes, only has 4 ingredients, and it is made from wholesome pantry ingredients. After trying several different varieties of nuts to use as the base, I decided on macadamia nuts because the texture and flavor is perfect.
This cheese is perfect for sprinkling on top of spaghetti, pizza, pasta salad, or in the breading for eggplant parmesan! No matter how much you use, you can feel great about eating it. It contains lots of healthy fats from the macadamia nuts and the nutritional yeast flakes are loaded with vitamins and minerals. I like my parmesan to have a nice salty flavor, but if you are trying to watch your sodium intake you can simply cut back on the salt.
Vegan Parmesan Cheese
- 1 cup macadamia nuts
- 1/4 cup nutritional yeast flakes
- 1 tsp sea salt
- 3/4 tsp onion powder
- Add all ingredients to the bowl of a food processor. Pulse several times until mixture is coarsely ground and resembles parmesan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to a month.
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