Cashew Parmesan [vegan]

This vegan cashew parmesan is brilliant on pasta, pizza, rice, roasted vegetables etc… Great for all vegan dishes or if you are on a dairy-free diet.

This recipe requires no cooking and can easily be incorporated as part of your weekly meal-prep. There is no need to soak the cashews, simply make sure you use raw unsalted nuts. You can substitute cashews for some other nuts like unsalted blanched almonds. And of course fairtrade nuts are always best.

The added bonus is that it is also much cheaper to make vegan parmesan at home rather than buying it from the shops.

How to make this vegan cashew parmesan

This recipe is so easy to make. It has only four ingredients: cashews, nutritional yeast, salt and garlic powder, and it takes just a couple of minutes to make in a blender. The nutritional yeast gives it a deliciously cheesy taste.

Depending on the consistency you prefer you can whizz this vegan cashew parmesan either superfine or slightly chunky.

The quantities below make a medium jar that will keep airtight in the fridge. If you want to make bigger quantities you can also keep it ion the freezer and use it as needed.

Check out my Instagram feed below for a short video on how to make it:

 

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If you love this vegan cashew parmesan, you should also try …

My herby cashew cream cheese is perfect for spreading on toasts, crackers or bagels. It also makes a very tasty dip for raw vegetables.

If you like homemade sauces, dips and condiments, check out this selection. It includes a selection of savoury and sweet recipes like my Vegan Aquafaba Mayo, 5-mins Date Caramel or Carrot Top Pesto. So easy and delicious to make your own!