#plantbasedparmesan

This is a quick and easy vegan version of Parmesan cheese that tastes great on pasta, salads, or any other dish that needs a cheesy, savory flavor.

Ingredients: 1 cup raw cashews. 3 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon salt.

Instructions: In a food processor, combine cashews, nutritional yeast, garlic powder, and salt. Pulse until finely ground and resembles the texture of grated Parmesan cheese.

Prep Time: 5 minutes

Cook Time: 0 minutes

This is a quick and easy vegan version of Parmesan cheese that tastes great on pasta, salads, or any other dish that needs a cheesy, savory flavor.

Ingredients: 1 cup raw cashews. 3 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon salt.

Instructions: In a food processor, combine cashews, nutritional yeast, garlic powder, and salt. Pulse until finely ground and resembles the texture of grated Parmesan cheese.

Prep Time: 5 minutes

Cook Time: 0 minutes

This is a quick and easy vegan version of Parmesan cheese that tastes great on pasta, salads, or any other dish that needs a cheesy, savory flavor.

Ingredients: 1 cup raw cashews. 3 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon salt.

Instructions: In a food processor, combine cashews, nutritional yeast, garlic powder, and salt. Pulse until finely ground and resembles the texture of grated Parmesan cheese.

Prep Time: 5 minutes

Cook Time: 0 minutes

A tasty vegan take on the traditional eggplant Parmesan, with vegan mozzarella cheese and marinara sauce smothering crispy baked eggplant slices. This plant-based dish is hearty and filling, and it's great for any event.

Ingredients: 1 large eggplant, sliced into 1/2-inch rounds. 1 cup breadcrumbs. 1/4 cup nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 cup marinara sauce. 1/2 cup vegan mozzarella cheese, shredded. Fresh basil leaves, for garnish. Salt and pepper, to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Spread out the eggplant slices on a baking sheet lined with paper towels. Sprinkle them with salt. After 10 minutes, pat the skin dry to get rid of any extra water. Put nutritional yeast, garlic powder, dried oregano, and dried basil in a shallow bowl and mix them together. Add pepper and salt. Coat both sides of each eggplant slice evenly with the breadcrumb mixture. Put them on a baking sheet lined with parchment paper. If you want the eggplant slices to get golden brown and crispy, bake them for 20 minutes and flip them over halfway through. Take the bread out of the oven and put vegan mozzarella cheese and marinara sauce on top of each slice. Put it back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes