Parmesan cheese made from plants in TWO minutes! Honestly, friends— this is one of my best vegan discoveries. Well, my best discoveries are always plant-based ones 😉 .
Whenever someone finds out that I’m vegan, the most common response is “I could maybe go vegetarian, but I could never give up cheese!” This totally makes sense! Dairy is kind of addictive thanks to some little chemicals inside (you can read more about these under the “Vegan for Health” tab in the “Why Vegan?” section of the site). I had actually been avoiding most dairy for a while before I went vegan, so I had gotten off the “addiction” before I went full on vegan. The hardest part for me was actually finding replacements for chicken and turkey!
But since making the switch, finding good replacements for dairy has been a must. I remember the first “fake cheese” I tried was from my grandma. She made some Vegan Parm after reading Minimalist Baker‘s post on “How to Make Vegan Parmesan Cheese.” I thought it was fantastic!
The only problem was— I couldn’t use the entire batch before it went bad! Not to mention it was a bit of a hassle to get out a food processor/blender to whip up some parm to throw on top of some pasta on a whim. Hence the creation of this TWO MINUTE, SINGLE SERVING vegan parmesan cheese!
This vegan cheese recipe uses some sneaky health hacks and shortcuts to keep things fast and easy.
If you love this non-dairy cheese as much as I happen to, leave a comment down below or tag me with recreations on Instagram @cookwithcourt!
Single Serving Vegan Parmesan (in 2 minutes!)
An easy, two-minute, four-ingredient recipe! This simple, dairy-free cheese is a perfect, healthy substitute for sprinkling and incorporating.
- 1 cashew
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1 hefty pinch salt
- 1 drop water (optional, if things have a hard time combining)
Add all ingredients to a bowl and use “mash” the cashew into the spices. If there isn’t enough moisture in the cashew, add in a drop of water to get everything sticking together.
Keep mashing and mixing until the mixture is perfectly parmesan-y!