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How to Make Cashew Parmesan

  • Author: Claire Cary
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/4 cups 1x
  • Category: Sides
  • Cuisine: American

Description

This 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.


Scale

Ingredients


Instructions

  1. Add all ingredients to a food processor
  2. Process until completely broken up and a fine powder forms. 
  3. Taste and add more salt, garlic or pepper if desired. 

Notes

This cashew parmesan will store in the fridge in an air tight container for about 2 weeks. 

You can use almonds or sunflower seeds in place of the cashews if you have an allergy. 

I highly recommend using a food processor for this recipe, but a high speed blender will also work. 

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.


Nutrition

  • Serving Size: 16, 1 tbsp servings
  • Calories: 53g
  • Sodium: 148mg
  • Fat: 4g
  • Carbohydrates: 3.2g
  • Fiber: .5g
  • Protein: 1.8g

Keywords: cashew parmesan, dairy free parmesan, homemade parmesan, parmesan cheese