Homemade vegan parmesan cheese is a great alternative to store-bought vegan cheese, and it’s excellent for sprinkling on dishes where parmesan is required.
Arrange 2 cups raw cashews (also almonds or walnuts) on a baking sheet and bake in the oven for about 8-10 minutes, moving them around the baking sheet halfway through cooking.
To store it, spread the parmesan back on the baking sheet and let it dry at room temperature for 30 minutes before transferring it to a jar in the fridge.