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
- 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
- Pulse in a blender to combine, serve and enjoy!
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!
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