Vegan parmesan cheese can be quite expensive. You can whip up a quick batch on your own to save yourself some money and have more control over the ingredients. This is my version, and I absolutely love it. I hope you will as well. I think this is one of those situations where I would say I sprinkle that sh*t on everything!
Serving size 1 Tablespoon
½ cup macadamia nuts (I used roasted for the salty taste)
½ cup hemp seeds
¼ cup nutritional yeast
1 tsp miso paste
Pulse the nuts in a food processor until they are mostly broken down. Add in the rest of your ingredients and continue to pulse in the food processor until you have a sandy texture. Don’t over blend, or you’ll end up with a nut butter consistency.
Tip: I saved a shaker from a store-bought vegan cheese and store mine in there. Then I can shake it into my food when I want it.
Store your in a sealed container in the refrigerator for up to 2 weeks.
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