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