Add all the ingredients to a food processor and process until a fine meal is achieved.
Store in an airtight container or jar in your refrigerator and serve sprinkled over your favourite dishes.
Notes
Make sure your jar or container is completely clean and DRY to prevent any spoilage from moisture when storing you vegan parm.Store in your refrigerator to preserve freshness.Do not use fresh herbs or spices. This will prevent your "cheese" from keeping fresh, and will spoil sooner.If you don't have cashews, I've successfully made this with blanched almonds and pine nuts with similar results.For nut free, you may use raw sunflower seeds or pumpkin seeds/pepitas to replace the cashews with similar results.For no nutritional yeast, you may use a mix of mushroom powder, onion powder, basil powder and more garlic powder. Keep in mind this will reduce the cheesiness, but still provide umami deliciousness.For low sodium, simply halve the salt, or salt to your taste.I've keep mine refrigerated for up to 4 weeks, but I'm sure it would last even longer than that.