Recipe – Vegan “Parmesan Cheese”

Prep Time

5 minutes

Cooking Time



22 Tablespoons


  • 1 cup raw, unsalted cashews (150 g)
  • 4 tbsp nutritional yeast
  • 1 tsp garlic powder or 2 cloves garlic
  • 1 tsp salt


  1. Add all the ingredients to a food processor and pulse until well mixed.


Be careful not to over-process. You don’t want cashew butter!

Use it as you would use grated, dry, Parmesan cheese. This will not melt!

Keep the leftovers in a sealed container the fridge for several weeks if using garlic powder or up to a week if using fresh garlic .

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