When you’re on a dairy-free diet, you quickly find out that a lot of the ‘substitute’ foods can be highly overpriced, taste bad, or even worse taste bad and be over priced.
So it’s always nice to find ways to make a staple condiment, like Parmesan Cheese, dairy free, affordable, and delicious.
I’ve tried quiet a few different recipes out there for dairy-free Parmesan Cheese, but this one is the one that after several trials and errors, is my go to recipe.
You can use Parmesan Cheese on more than just Italian dishes.
It’s great on Popcorn, roasted veggies, and even in my Butternut Squash Lasagna.
This recipe is also very easy to make. Using only 4 ingredients and my mini blender, I can whip up a container of Parmesan Cheese in not time.
Hope you like it. Come back and let me know if you tried it.
Dairy-Free Parmesan Cheese
- 3/4 cup raw cashews
- 3 Tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
Place all ingredients into a mini blender or food processor and blend or pulse till a fine mixture appears.
Store in air tight container in the refrigerator. It should last you a few months.
*A great tip too – the top/lid off of regular Parmesan cheese fits perfectly on a regular mouth mason jar. *