Combine all the ingredients in a food processor and blend until the cashews and hemp seeds are fully incorporated and broken down to resemble parmesan cheese, about 1 minute.
Use immediately or transfer to an airtight container. Store in the refrigerator for up to 3 weeks.
Serving - This vegan parmesan cheese can be sprinkled on anything for a flavor-enhancing, health-boosting additive to your favorite foods. Sprinkle it on Pizza, Pasta, Lasagna, Salad, Kale Chips, and more.
Storing - This recipe makes about 1 heaping cup of cheese. Leftover cheese can be stored in an airtight container in the refrigerator for up to 3 weeks.
Calories: 144kcal | Carbohydrates: 5g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 107mg | Fiber: 1g | Vitamin A: 65IU | Calcium: 22mg | Iron: 2.6mg