The Best Vegan Parmesan Cheese Recipe

This vegan parmesan cheese is the absolute best recipe! It uses 5 simple whole foods, can be made in crumble form or grated from a block!

2 servings

⅕ cup raw cashews , do not soak

¼ teaspoons lemon juice

⅕ teaspoons distilled white vinegar (see note)

⅕ teaspoon sea salt , can use up to ¾ teaspoon

pinch ground mustard

Place dry cashews in a food processor and blend until they are a fine crumble.
Add the rest of the ingredients and pulse until incorporated. Stop here if you prefer not to grate this but simply use it in crumbled form.
If you are shaping it into a wheel to grate, then you can keep blending until smooth. It should come together into a ball, almost soft and dough like.
Shape into a wheel and refrigerate overnight. You can use plastic wrap to store it in or shape with your hands and store in an airtight container.
It will be ready to grate in the morning, but if you can't wait keep checking for hardness every few hours!
This also stores very well in the freezer if you know you won't use it all within 7 days.