Active Time: 10 Minutes
Total Time: 1 Hours 30 Minutes
In a food processor place the cashews, salt, lactic acid, powdered Parmesan flavor, and nutritional yeast flakes.
Pulse for 10 seconds or until the cashews are uniformly chopped.
Add the coconut oil and blend until semi smooth. Once the mixture starts to stick together it is ready. Do not blend for too long as the cashews will begin to separate from their natural oils and become greasy.
Once the mixture is sticky it can be placed into a silicone mold and pressed into a block. Use a muddler to press the mixture into a firm block.
If you have a food saver or a vacuum sealer you can use these to make the block a bit more firm.
Cover the block of cheese and refrigerate for 2 hours or until firm.
The cheese can now be shaved or grated to your liking.
For best results keep the plant based Parmesan cold before grating.