Here is a tip on how to make dairy-free parmesan cheese that delivers a savory, salty, cheesy flavor, and a texture that’s remarkably similar to the original.

Looking for a special vegan touch to your next meal? Here is a tip on how to make dairy-free parmesan cheese that delivers a savory, salty, cheesy flavor, and a texture that’s remarkably similar to the original. First, combine 150 grams (1 cup) of raw cashews, 3 tablespoons (~20 grams) of nutritional yeast, 1.5 grams (½ teaspoon) of garlic powder, 1.5 grams (½ teaspoon) of onion powder, and 3 grams (½ teaspoon) of salt in a food processor. Next, pulse until the mixture reaches a fine, crumbly texture that resembles grated Parmesan. Transfer the mixture to an airtight container and store it in the refrigerator for up to one month. This quick, flavorful topping is an easy way to add a cheesy finish to your favorite pasta, salads, roasted vegetables, and more – without any dairy.