Place first six ingredients into a food processor and pulse until a powdery 'meal' like texture is achieved.
Add white vinegar and pulse food processor a couple more times.
Serve as a 'cheesy' garnish on just about any dish you can think of! Store in an air-tight container in the refrigerator for up to 6 weeks.
Total Yield: Approximately 1 ½ cupMAKE A NUT-FREE VERSION OF THIS VEGAN PARMESAN:Use sesame seeds to replace the other nut amounts, keeping the ratios the same.Can I substitute other nuts to replace the cashews or almonds?I used a combination of nuts and seeds in the recipe because I enjoy the complexity of flavors and textures that this creates. If you don’t have all of the nuts/seeds on hand, you can certainly make substitutions. The sky is really the limit with this simple vegan Parmesan.Can this recipe be made without a food processor?I definitely recommend making this in a food processor if possible, but you can also make it in a blender with a little more effort. Add all the dry ingredients and pulse the blender, stopping frequently to shake up the blender contents. Work in smaller batches if necessary to avoid creating a paste.HOW TO STORE VEGAN PARMESAN CHEESE:Store your vegan parmesan in an airtight jar or other container in the refrigerator for 6 weeks (or possibly more, but mine never lasts longer than that!).