Cashew Parmesan Recipe
This recipe for Simple Cashew Parmesan is the MOST versatile vegan cheese topping. Use it on pasta, pizza, popcorn, bowls, and more. It's easily made with just four ingredients.
Servings: 16 servings
Calories: 48.8kcal
Ingredients
- 1 cup unsalted cashew pieces raw or roasted
- ½ teaspoon garlic powder
- 3 TBS nutritional yeast
- Large pinch of salt
Instructions
- Add all ingredients to a high speed blender. If you do not have a blender, this recipe can be made in a food processor but may take a little bit longer.
- Blend until cashew parm is very finely chopped. Be sure to stop before it turns into cashew butter! I find it tends to take around 7-10 seconds in a Vitamix.
- Spoon cashew parm into a lidded container and store it in the fridge, where it will keep for a number of weeks. Use on everything - pastas, salads, pizzas, rice bowls, popcorn, whatever you can think of.
Video
Notes
This will keep in the fridge indefinitely. I store mine in a sealed container (like a jar) for easy serving!
Nutrition
Serving: 1TBS | Calories: 48.8kcal | Carbohydrates: 2.9g | Protein: 2.1g | Fat: 3.6g | Saturated Fat: 0.6g | Polyunsaturated Fat: 3g | Sodium: 12.6mg | Fiber: 0.5g | Sugar: 0.5g
