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–+ servings
Cashew Parmesan Cheese

Creamy Cashew Parmesan Cheese Made in 5 Minutes

This vegan Cashew Parmesan Cheese is a quick and easy dairy-free topping perfect for any dish.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Vegan
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Raw Cashews Substitute with roasted unsalted cashews for a toasted twist.
  • 1/2 cup Nutritional Yeast Flakes Use in flake or powder form based on preference.
For Flavoring
  • 1 teaspoon Kosher Salt Start with less if using fine sea salt.
  • 1/2 teaspoon Garlic Powder Adjust according to taste or omit if not a fan.

Equipment

  • food processor

Method
 

Step-by-Step Instructions for Cashew Parmesan Cheese
  1. Begin by placing 1 cup of raw cashews into a food processor equipped with the S blade. Pulse the cashews for about 15-20 seconds until they are finely chopped but not powdered.
  2. Next, add 1/2 cup of nutritional yeast flakes, 1 teaspoon of kosher salt, and 1/2 teaspoon of garlic powder to the food processor with the chopped cashews. Process for another 10-15 seconds until well combined.
  3. If you desire a smoother texture, blend for a bit longer, about 5-10 seconds. Taste and adjust garlic powder or salt as needed.
  4. Scoop the mixture into an airtight container, seal tightly, and store in the refrigerator for up to two weeks.
  5. Now that your cashew parmesan cheese is ready, sprinkle it generously over pasta, salads, or grain bowls.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 120mgPotassium: 50mg

Notes

Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.

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