Super easy & flavorful raw vegan parmesan cheese that you can save in the freezer and sprinkle on all your raw or cooked dairy-free pasta dishes!! It’s soooo good and makes 12 servings. YUM. 
I have a recipe for raw parmesan on my blog from about 5 years ago that has a bit of cauliflower in it, this is my newer version and it’s even easier to make and will last much longer!
My husband absolutely loves the flavor of this and a little goes a long way, so I make a batch and keep in the freezer for when we need it, and it lasts us a long time. I hope your family and friends are going to love this too!
This goes great on raw vegan zoodles aka zucchini noodles, cooked pasta dishes (I love brown rice pasta), gnocchi, cooked or raw vegan pizza, and more! Leave a comment below, how would you use this dairy-free raw parmesan?
Raw Vegan Parmesan
Ingredients
- 1/2 cup raw cashews
- 1 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp parsley flakes
- 1/4 tsp chili flakes
Instructions
- Pulse in a blender to combine, serve and enjoy!
Notes
If you make this vegan parmesan cheese, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
And don’t forget to subscribe to my YouTube channel for a lot more regular content, recipes, and to see my ‘what I eat in a day’ vlogs: Subscribe to Cultivator Kitchen on YouTube.
FULL RECIPE Link to recipe
How long does this keep and does it need to be stored in any special way?
I keep it in the freezer and it lasts indefinitely that way!!
Since there is nothing in here that requires refrigeration could you leave this in your pantry? Or once everything is cut and mixed does it save differently?
I store it in the freezer, since cashews can easily go rancid
really don’t have to soak the cashews?
I don’t, I use them straight from the freezer.
Finally! I can’t seem to find any store bought vegan parmesan that doesn’t have yeast in it, since I’m allergic to both dairy and yeast. Excited to try this!