Vegan Romano Cheese

This recipe is an excellent substitution for Romano cheese. And it’s a lot cheaper than buying some of the pre-made vegan cheeses in the store. Not that I’m opposed to those cheeses. Some of them are great! It’s hard for me to find the ones that I prefer here locally, so I buy a favorite vegan parmesan through Thrive Market.

It can be stored in an air-tight container for up to 6 months in the refrigerator, too! The texture of this “cheese” is a lot like a grated romano cheese, and we always keep a jar of it on hand! It works well as a topping on pasta, popcorn, salads. You name it. I love it on top of my potatoes au gratin and use it in my Cacio E Pepe.

Enjoy!


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Vegan Romano Cheese

  • Author: Stephanie Bosch

Ingredients

Scale
  • 3/4 Cup Organic Raw Cashews
  • 3 Tbsp Organic Almond Meal
  • 2 Tbsp Nutritional Yeast
  • 1/2 tsp Organic garlic
  • 1/4 Tsp Organic Dehydrated Onion
  • 1/2 tsp Sea Salt

Instructions

Add all ingredients to a food processor and pulse ingredients into a fine meal texture.  Store in an air-tight container for up to four months in the pantry, or six months in the refrigerator. 


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