Add all the ingredients into a food processor and pulse until a coarse meal forms.
Store leftover vegan "Parmesan" in an air-tight container in the refrigerator for 2-3 weeks.
*Do not soak the cashews. If you soak them, the cashews will absorb water and become creamy when blended. You want the cashews to keep their nutty texture which makes for a more convincing Parmesan cheese.