Ingredients:

  • 1 cup (150g) raw cashews
  • 1/4 cup (25g) nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Soak the cashews in water for 2 hours to soften them, then drain.
  2. In a blender or food processor, add soaked cashews, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
  3. Blend on high until the mixture is a fine powder, scraping down the sides as necessary.
  4. Blend until you reach a grainy yet finely ground parmesan-like texture.
  5. Transfer the vegan parmesan to an airtight container; it can be kept in the refrigerator for up to 2 weeks.