By the Gracious Vegan
The difference between this recipe and most vegan Parmesan cheese recipes is the addition of a little miso paste. The miso adds a salty umami undertone that works well with the nutritional yeast to mimic Parmesan. Although this “cheese” does not melt, it can play many of the roles that dairy-based Parmesan can.
Makes a little over 1 cup
Add to a food processor and mix/pulse until a fine meal is achieved.
1 cup raw cashews (not soaked)
¼ cup nutritional yeast
2 teaspoons yellow or white miso paste
½ teaspoon sea salt
¼ teaspoon garlic powder
Timing: 5 minutes
Nutrition: whole-food unprocessed; WFPBNO