Cashew Parmesan
Dairy-Free Milk & Cheese
Ingredients:
- 130 g (1 cup) raw cashews
- 25 g (⅓ cup) nutritional yeast
- 1 tsp ground garlic
- 6 g (1 tsp) salt
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Raw
Nutrition:
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Pulse in short bursts and stop as soon as it looks like coarse crumbs — over-processing turns the mixture into a paste instead of a dry, sprinkle-able parmesan.
Instructions:
- Blend: Add 130 g (1 cup) raw cashews, 25 g (⅓ cup) nutritional yeast, 1 tsp ground garlic, and 1 tsp salt to a food processor. Pulse until the mixture resembles fine, crumbly parmesan. Do not over-blend — it should be dry and powdery, not a paste.
- Taste and Adjust: Taste and adjust salt or garlic to your liking.
- Store: Transfer to an airtight jar. Keeps at room temperature for up to 1 month, or refrigerated for up to 3 months.
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.
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The nutritional yeast adds a cheesy, savory umami note. The salt sharpens and balances every other flavor in the dish. The ground garlic builds a savory, aromatic base.
Cashew Parmesan
Ingredients:
- 130 g (1 cup) raw cashews
- 25 g (⅓ cup) nutritional yeast
- 1 tsp ground garlic
- 6 g (1 tsp) salt
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The raw cashews blends into a rich, creamy base that stands in for dairy. The nutritional yeast adds a cheesy, savory umami note. The salt sharpens and balances every other flavor in the dish. The ground garlic builds a savory, aromatic base.
Prep:
Pulse in short bursts and stop as soon as it looks like coarse crumbs — over-processing turns the mixture into a paste instead of a dry, sprinkle-able parmesan.
Instructions:
- Blend: Add 130 g (1 cup) raw cashews, 25 g (⅓ cup) nutritional yeast, 1 tsp ground garlic, and 1 tsp salt to a food processor. Pulse until the mixture resembles fine, crumbly parmesan. Do not over-blend — it should be dry and powdery, not a paste.
- Taste and Adjust: Taste and adjust salt or garlic to your liking.
- Store: Transfer to an airtight jar. Keeps at room temperature for up to 1 month, or refrigerated for up to 3 months.
