Eat Yourself Well
All Recipes
Vegan Parmesan
Snacks & Sides

Vegan Parmesan

5 minServes 8

Four ingredients, five minutes, and you have a savory, nutty, umami-rich topping that works on everything - pasta, salads, roasted vegetables, soups. Made from raw cashews, nutritional yeast, sea salt, and garlic powder, it keeps in the fridge for weeks.

Ingredients

  • 3/4 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp garlic powder

Instructions

  1. 1Combine all ingredients in a blender or food processor.
  2. 2Pulse until the mixture resembles fine crumbs - don't over-blend or it becomes paste.
  3. 3Store in an airtight container in the fridge for up to several weeks.

Jennifer's tip

This is the recipe that makes people stop buying store-bought parmesan. Make a double batch - you'll use it on everything.

Leave a Comment

Ready for another?

Browse all recipes