Vegan Parmesan Cheese

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Add everything to a food processor and process until the mixture becomes a clumpy, damp, slightly grainy dough. This should only take a minute or two. Scrape down as necessary to make sure everything gets combined. It should hold together well if you squeeze the mixture in your hand. There is a photograph in the post showing what it looks like.
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Remove the blade and tip the mixture out onto a clean counter. Bring it all together into a rough ball then shape into a wheel/round about 4 inches wide and 1 inch high. Be sure to compact it really well while doing this.
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If any cracks appear around the edge, wet a finger under the tap and rub/squeeze the crack to bring it together and neaten it up.
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Place the wheel on a piece of parchment paper on a small plate in the fridge. Don't cover it with anything so it can dry out a bit. Let it set ideally overnight or for up to 48 hours. This lets it dry out and allows the flavours to develop.
If you need to rush it, place the cheese carefully, on the parchment paper, in the freezer. After about 30 minutes you should be able to grate or shave it.
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Once it's nicely solid, transfer to an airtight container (or wrap it well), and store it in the fridge for up to 2 weeks or the freezer for up to 3 months. It can be grated or shaved from the fridge, but it's much easier, and you get cleaner shavings if the cheese is frozen. I tend to keep mine in the freezer because of this unless I want it for cheeseboards/snacking on.