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+ servings
5 from 9 votes

Vegan Cashew Parmesan Cheese

by: claire cary

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.
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Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
10

Ingredients

Instructions

  • Add all ingredients to a food processor
  • Process until completely broken up and a fine powder forms, about 30 seconds.
  • Taste and add more salt, garlic or pepper if desired. Store in a glass container in the fridge.

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.
Serving: 2tbsp / Calories: 53kcal / Carbohydrates: 3.2g / Protein: 1.8g / Fat: 4g / Sodium: 148mg / Fiber: 0.5g

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