150 g raw cashews
5 tablespoon nutritional yeast ( I used engevita)
1 teaspoon white rice vinegar ( white vinegar gives sharpness and tanginess to Parmesan)
1 teaspoon sea salt
1 large juicy lemon juice
1/4 teaspoon ground mustard
1/8 teaspoon garlic granules
2 tablespoon coconut butter
1. Place cashews into the food processor, mix on high speed until get flour. Then add nutritional yeast and mix well.
2. Add white vinegar, salt, lemon juice and coconut butter. Mix on high speed until get dough.
3.Remove dough from the food processor. Shape with your hands, wrap using a parchment paper.
4. Place it in the refrigerator at least overnight or for 8-10 hours.
5. Grate using a grater. Store in the glass jar. You can use it as a topping on pasta, salad or breads.
Notes: You can need to add more salt depending on the nutritional yeast. When you grated your parmesan, taste it. If you need sharp taste, place it into the food processor add 1/2 or 1 teaspoon salt and mix.
If you like hard texture, then use 1 tablespoon coconut butter.