Cashew Parmesan Cheese
Looking to add a deliciously savory topping to your favorite dishes, but with a dairy-free twist? This Cashew Parmesan Cheese is quickly made from just a four wholesome ingredients! Sprinkle it over a pasta dish, like this Mushroom Walnut Pesto Pasta, or this Roasted Veggies Sheet Pan meal. Add it your favorite salads and soups for a bonus layer of flavor!
Why cashews?
If I could write a love letter to cashews, I would! They are so versatile and a game-changer in my vegan kitchen. Cashews offer a rich, nutty flavor that resembles something similar to traditional Parmesan cheese. When paired with the cheesiness of nutritional yeast,
A healthier alternative
Cashew Parmesan Cheese is a deliciously healthier alternative to Parmesan cheese that's made from dairy. Cashews are packed with heart-healthy fats, protein and essential minerals like magnesium and zinc. Another plus: Nutritional yeast is a great source of B vitamins.
A cheesy and rich parmesan that's made in minutes with only a few ingredients! The perfect dairy-free topping to any pasta, pizza soup or salad.
- 1 cup raw cashews
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp salt (Amount can be adjusted according to your taste buds.)
- Instructions for Cashew Parmesan Cheese
In a blender, add the cashews, nutritional yeast, garlic powder and salt. Pulse until you see a coarse, parmesan-like texture. Store in a container in the fridge for up to a few weeks.
Be careful not blend the ingredients too much. To avoid doing this, pulse for a few seconds at a time.