Cashew Parmesan (V, GF)
This vegan cashew parmesan will become your new favourite addition to many recipes. It has an incredible cheesy flavour and is super easy to make. All you need are three ingredients and five minutes. The combination of cashews, nutritional yeast, and salt creates a wonderful umami taste. Use it in dishes like vegan lasagna bolognese, vegan pesto pasta, teff polenta, and more.
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.
Notes
*I love Engevita nutritional yeast.
*The recipe as written yields 155g of cashew parmesan or 25 tbsp (measured loosely packed, not tapped down).
*This recipe is an adaptation of one 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).
Nutrition
Serving: 1 tablespoonCalories: 32kcalCarbohydrates: 2gProtein: 1gFat: 2gMonounsaturated Fat: 1gSodium: 48mg
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