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)
1/4 cup nutritional yeast
2 teaspoons yellow or white miso paste
1/2 teaspoon salt
1/4 teaspoon garlic powder
Timing: 5 minutes
Nutrition: whole-food unprocessed; WFPBNO