This vegan Parmesan recipe is unique! there is a secret to getting raw cashews to taste like Parmesan, and... this dairy free Parm is probiotic!
how you ask? one special ingredient makes all the difference... miso paste!
specifically shiro miso, otherwise known as white miso. This miso is made with fermented rice, the actual color is light beige, the miso has a definite salty sweet taste. I use an organic gluten free non-GMO miso (link below), there are many variations, as long as your miso is a light tan color you are good to go!
Adding the miso paste to the vegan parm results in actual fermentation, making this parmesan taste better the longer it sits in your fridge, and fermentation = probiotic! Bonus :)
this recipe makes a cup, and can last in the fridge for over 6 months!
difficulty level: super duper easy!
prep time: 1 minutes
cook time: 2 minutes
equipment needed: food processor
what you need:
- 1/2 cup raw cashews
- 1 tbsp shiro miso, you can find this at health food stores or on Amazon
- 1/2 tsp garlic powder
- 4 tsp Dry inactive nutritional yeast. this adds a beautiful cheesy flavor, you can find nutritional yeast in health food stores or on Amazon. I like Braggs brand
- less the 1/8 tsp salt
what to do:
- place all ingredients in food processor and whirl away until a fine crumbly consistency is achieved, without turning into a paste.
I keep the freshly made Parm in a sealed mason jar on the kitchen counter for the first 3 days, this helps the frementaion process kick into gear, I then store this in the fridge. This toasts up beautifully sprinkled over vegan lasagna, stuffed peppers, stuffed mushrooms... or just sprinkled over a salad
I love that 5 ingredients and 3 minutes of effort produce enough Parmesan for 6 months!
When you first make it, it will have a definite cashew flavor.. but as it sits and ripens, it's amazing how cheese like this tastes!
whenever i see that my Parm jar is starting to run low, i make a new batch ahead, to allow it to start fermenting.