Vegan Cashew Parmesan
Make vegan cashew Parmesan in just 5 minutes with 5 simple ingredients! This easy dairy-free cheese topping is perfect for pasta, pizza, and salads.
Ingredients
- ⅔ cup raw cashews
- ⅓ cup nutritional yeast flakes
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Add all the ingredients to a blender jar.
- Blend for 1-2 minutes or until you get a uniform powder-like consistency.
Notes
- Use raw, unsalted cashews for the best results. There is no need to soak them, as they should be completely dry for this recipe.
- Pulse the ingredients in short bursts rather than blending continuously to prevent the cashews from releasing their oils and turning into a paste.
- Keep the texture slightly coarse and crumbly, similar to finely grated Parmesan cheese, rather than grinding it into a very fine powder.
- Make sure the blender jar and utensils are completely dry to prevent moisture from affecting the texture and shelf life.
- Adjust the salt and garlic powder to taste, especially if you plan to sprinkle the Parmesan over already-seasoned dishes.
- Add dried oregano, parsley, Italian seasoning, or red pepper flakes for extra flavor.
- Swap the cashews for blanched almonds or unsalted sunflower seeds for a different flavor and texture.
- Sprinkle over pasta, pizza, salads, soups, roasted vegetables, or baked potatoes just before serving.
- Store the vegan Parmesan in a clean, airtight jar in the refrigerator for up to 2 weeks. Always use a dry spoon when serving.
Nutrition
Calories: 89kcalCarbohydrates: 6gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 196mgPotassium: 146mgFiber: 1gSugar: 1gVitamin C: 0.1mgCalcium: 6mgIron: 1mg
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