This vegan cashew parmesan is easy to make, delicious, and can be sprinkled on any savory dish! It’s perfect on pasta, salads, and pizza! It takes 5 minutes to make and stores well in the fridge for a few weeks.
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I used to be a major cheese lover. Cheese and crackers, pizza, cheese all over my pasta, mac and cheese and just straight up cheese. Until I realized dairy was heavily contributing to my breakouts and I swore off dairy for good. Well, at least for the most part 😉
I always loved a sprinkle of parmesan on pasta and caesar salads, and struggled to find an alternative when I ditched dairy. Well ladies and gents, this cashew parmesan is easy, savory, perfectly salty and sprinkles perfectly on any pasta dish.
How to make this recipe
To make cashew parmsean, you will need cashews, nutritional yeast, salt, and garlic powder. If you have a nut allergy, you can sub the cashews for sunflower seeds or even hemp hearts!
All you need to do is add 1 cup cashews, 1/4 cup nutritional yeast, 1/2 tsp garlic, and 1 tsp sea salt into a food processor and process until a fine powder forms. It should be light and almost powdery like regular parmesan.
Alternatively, if you have a high speed blender like a vitamix, you should be able to make this recipe in there instead of a food processor, it might just take a bit more patience. Also, be sure you don’t over process or the parmesan will become clumpy!
What is nutritional yeast?
Nutritional yeast is not the same as baker’s yeast, so it isn’t going to make anything rise, the yeast cells are not alive, and I promise it’s not as scary as it sounds! It adds a great flavor to almost any savory dish and is completely vegan.
A few notes
- This recipe will store in the fridge for about 2 weeks. Keep it in an air tight container or sealed mason jar for best results.
- I like using cashews for this recipe because they have a neutral flavor and keep the color looking like parmesan, but you can also use almonds or even sunflower seeds for this recipe.
- I highly recommend using a food processor to make this recipe, but a high speed blender will also work if you have one!
- Whichever you use, make sure your appliance is completely dry before adding in the ingredients. This will make sure there are no clumps that form and it is smooth like regular parmesan.
- This recipe is great in pesto, mac and cheese, but it’s also delicious sprinkled on top of my kale caesar salad!
Enjoy it with these recipes
Vegan Cashew Parmesan Cheese
- Add all ingredients to a food processor.
- Process until completely broken up and a fine powder forms.
- Taste and add more salt, garlic or pepper if desired.