Vegan Pecorino Cheese Substitute

5 from 1 vote

Indulge in the rich and tangy flavors of vegan Pecorino cheese substitute. Made with plant-based ingredients, this recipe delivers a satisfyingly creamy texture that perfectly complements your favorite dishes, from pastas to salads, while keeping it entirely dairy-free.

Prep Time3

Total Time3

Course: Appetizer

Cuisine: Italian, Vegan

Servings: cups

Calories: 831kcal

Author: Val

Ingredients

1 cup raw cashews
4 tablespoon nutritional yeast
1 teaspoon salt
½ teaspoon garlic powder

Instructions

Put the cashews, nutritional yeast, salt, and garlic powder into a food processor.
Pulse the mixture until it reaches a fine, crumbly texture similar to grated Pecorino cheese. Be careful not to over-process, as you don't want the cashews to start releasing their oils and turn into a paste.
Taste and adjust the seasoning if needed. If you want more cheesy flavor, add more nutritional yeast. If it needs more salt, add a bit more salt.
Store your cashew "cheese" in an airtight container in the fridge. It should keep for about a week.

Notes

This mixture can be used just like you would use grated Pecorino or Parmesan cheese - sprinkled on pasta, salad, soup, and more.

Remember to soak the cashews in water for a couple of hours if you do not have a high-speed blender. This makes it easier to blend them into a fine powder. Drain the cashews thoroughly before use if you do soak them.

Nutrition