This cashew parmesan has incredible umami flavour. The combination of cashews and nutritional yeast in just the right ratio creates a really wonderful vegan cheesy flavour. This is an adaptation of a recipe published on many other blogs, and it’s not clear to me who the original author is (examples: Bianca Zapatka, Loving It Vegan and others). I made a few tweaks of my own, like leaving out garlic powder and reducing the amount of salt to improve the recipe and make it to my liking.
This recipe requires very little work and just 3 ingredients. Simply put cashews, nutritional yeast, and salt in a blender and mix them to a sand-like consistency. Your amazing cashew parmesan is ready to sprinkle on whatever your heart desires. Check my recommendations below on which nutritional yeast to use to ensure the taste of this vegan cheese is as good as possible.
There are many recipes where you can use this delicious vegan parmesan. Sprinkle it on top of vegan lasagna bolognese, vegan pesto pasta, pasta with marinara sauce or vegan pesto pizza, add it into teff or amaranth polenta or vegan cheesy alfredo pasta.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious recipes with vegan cheese:
Cashew Parmesan (V, GF)
Ingredients
- 140 g (1 cup) raw cashews
- 12 g (1/4 cup) nutritional yeast I used fortified with B12
- 1/2 tsp salt
Instructions
- Put cashews, nutritional yeast, and salt in a blender and mix until you get a sand-like consistency. If you're making a big batch as originally written, put ingredients into the blender in two separate batches. Otherwise, the blender will start making a paste out of the cashews.
- Transfer cashew parmesan into a jar and store in a refrigerator.
- Use it in dishes like vegan lasagna bolognese, vegan pesto pasta, vegan cheesy alfredo pasta, pasta with marinara sauce, teff or amaranth polenta, vegan pesto pizza.
No Comments