Author Notes: From Julie Piatt and Rich Roll's
The Plantpower Way: Italia: "Making vegan Parmesan is so easy in this recipe—you just need four ingredients. If you skip soaking the nuts, your cheese will have a firmer texture. It's brilliant and useful, as one can prepare it just as the pasta water is boiling." —Food52
Makes: 1 cup
Prep time: 5 min
cup cashews (can be soaked overnight or not)
tablespoons miso paste
large garlic clove
cup nutritional yeast
- In the bowl of a food processor, place the cashews, miso, garlic, and nutritional yeast. Pulse until mealy in texture.
- Store in a glass storage container. It will keep up to 1 week refrigerated.
- This recipe is a Community Pick!