You’re gonna love this Plant-Based Parmesan Cheese! An easy way to add nutty, savory flavor to any salad, protein, vegetable, or side dish! It takes 5 minutes to make and is a great vegan alternative for a parmesan cheese flavor without the dairy. Plus, it’s Whole30 and gluten-free.
This “cheese” uses six simple ingredients to create a cheesy flavor. It quickly combines macadamia nuts, cashews, nutritional yeast, garlic powder, onion powder, and salt. Use a food processor to pulse them together into a delicious crumbly texture. Make sure not to overblend the mixture so you don’t end up with nut butter instead!
This plant-based parmesan cheese achieves a deep, full flavor by using a combination of half macadamia nuts and half cashews. However, if necessary, you can opt for either all macadamia nuts or all cashews. Also, the recipe is written using unsalted nuts. If using salted nuts, be sure to omit the additional salt from the recipe.
Don’t be afraid to mix it up!
Experimenting with different nut mixtures and chopped herbs is a great way to customize your “cheese” to vibe with whatever you’re pairing it with. Try adding a teaspoon or more (depending on how herby you’d like it) of finely chopped rosemary, dill, oregano, or thyme for a deliciously stunning culinary experience.
Plant-Based Parmesan Cheese
Plant-Based Whole30 Parmesan Cheese
- 1/2 cup unsalted macadamia nuts
- 1/2 cup unsalted cashews
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/5 tsp salt (omit if nuts are salted)
- PULSE all the ingredients in a food processor until well combined. Don’t over blend, or you will be on your way to making nut butter.
- STORE in a sealed container in the refrigerator for up to 1 month.