I've been meaning to test out a few vegan Fettuccine Alfredo recipes lately but haven't really made it a priority because to be honest, I don't even know if I have ever really liked the traditional sauce. I can't put my finger on why it always turned me off, because I was a macaroni and cheese addict. You'd think they would go hand in hand for me. But nope.
Part of a plant-based kitchen is finding great cheese and milk alternatives. Sometimes you have to buy them but sometimes it's easier and quicker to make them.
Today I'm sharing a traditional vegan parmesan cheese recipe with you guys. It's really basic and easy to make. It stores nicely in the refrigerator for a few weeks or even up to two months.
I use this cheese style seasoning on top of all sorts of things - baked veggies, salads, pasta and even casseroles. Or use in place of recipes that call for parmesan cheese, like pesto or meatballs. Stay tuned for my basic garlic crouton recipe which includes this vegan parm seasoning.
BASIC VEGAN PARMESAN CHEESE
yields: 1 cup
3/4 cup raw cashews, toasted in an oven for 8-10 minutes at 350 degrees F
1/4 cup nutritional yeast
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1. Toast your raw cashews in an oven set at 350 degrees F for about 8 to 10 minutes, until golden brown. Let them cool for at least 5 minutes.
2. Place cashews in food processor using an S blade. Add the rest of the ingredients and pulse until everything thoroughly mixed. You will want a finely grated texture. Mine is very fine, you can make your chunkier if you'd prefer.
note: you can also make this in a high speed blender as well. I have done it both ways. Sometimes the Vitamix is easier for me because it's already on my counter and easy to clean.
Store in container - I used a mason jar - in the refrigerator for up to 2 months.
Recipe adapted from Beard+Bonnet