Cashew Parmesan

1. Blend the Ingredients: In a food processor or high-speed blender, combine the raw cashews, nutritional yeast, ground garlic, and salt.
2. Pulse Until Fine: Pulse the mixture until it reaches a fine, powdery texture, similar to grated Parmesan cheese. Be careful not to over-process, as it could turn into cashew butter.
3. Taste and Adjust: Taste the Cashew Parmesan and adjust the seasoning if needed. You can add more salt or garlic for a stronger flavor, if desired.
4. Store: Transfer the cashew Parmesan to an airtight container and store it in the fridge for up to a few weeks. It can also be stored at room temperature for up to a week, depending on the climate.

Enjoy your Cashew Parmesan as a tasty topping for pasta, pizza, soups, or roasted vegetables! It’s a versatile and flavorful addition to many dishes.

Notes:

Pulse the food processor rather than running it continuously — you want a coarse, crumbly texture, not a paste. Stop as soon as it resembles grated parmesan.

Nutritional yeast is the ingredient that provides the cheesy flavor. Don’t skip it.

Storage:

Store in an airtight jar in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.

Swaps:

Cashews can be swapped for hemp seeds or sunflower seeds for a nut-free version with a slightly different flavor.