How to Make 5-Minute Vegan Parmesan Cheese

Hi everyone, Kathy from Kathy's Vegan Kitchen. Today we're making a quick and easy recipe for vegan parmesan cheese. It literally has five ingredients, six ingredients. It's so easy. I'm going to give you a little tip. Nuts are very expensive. When you order raw, I order raw cashews in bulk because they're cheaper. I order them organic. And then I put them in jars and you keep them in the refrigerator and that way they stay fresh and they don't get stale. Just a little tip. So we have one cup of raw cashews. You do not want to soak them. They're just raw. No salt, no nothing, no soaking, no boiling, no nothing. Putting them in a food processor with a large blade. I've got one half cup of nutritional yeast here and I have one teaspoon of garlic salt, one teaspoon of onion powder and one teaspoon of garlic powder and I'm going to put that in there. And of course it's stuck to the inside for some lovely little reason. Little damp cup gets you every time. All right. And then you put the top on the food processor and you let it go until it becomes powder. You do not want to over pulse this because it will become nut butter and you don't want that. So you want to just make sure that you do it enough so it just crumbles all up. It'd be good if it was plugged in. And 30 seconds later you have vegan Parmesan cheese. That's it. Now you can transfer it to a container. You can also put it in a shaker and then you're going to store this in the refrigerator for a few weeks, a couple weeks is good. And you can also freeze it. So we're going to transfer this and then you'll see what the texture looks like. OK. Taste tester Paul, because Parmesan cheese is his favorite. Technically I'd be a bowl of spaghetti with this on. I know. We'll make you some. We'll try this. Is that too much? Wow. That's delicious. Good stuff. Try it. You'll like it. All right. We'll see you next time. Vegan Parmesan cheese. Bye.