Don’t let the word “vegan” throw you off. This parmesan recipe is for everyone—and every dish! Only 5 minutes of kitchen labor and you’ll have an absolutely craveable topping for almost anything.
Ingredients
- 1/2 tsp garlic granules
- 1 cup unsalted, raw cashews
- 1/4 cup nutritional yeast
- 1 tsp sea salt
Instructions
- Add all the ingredients to a food processor. Blend with a pulse about 2-4 seconds at a time until it is a fine-grained texture.
Notes
- Caution not to overblend or it will become clumpy—something you may not want to sprinkle on everything.
- Keeps in the fridge for up to 2 months—I’m guessing. At our house, it is used up within about 2 weeks!
- If you can’t find raw cashews, you can use roasted ones. And if you can only find salted, roasted cashews you can still give this recipe a try, but do not add in the salt. Instead, give the parmesan a try after blending and add salt IF needed.
Plating
Sprinkle on just about anything: popcorn, salads, veggies, noodle dishes, avocado toast, pasta, any bland food that needs a twist of fun, etc. Here are a few recipes ideas you can use it with too:
Nutrition Facts & Fun!
Nutritional Yeast
This is one of my all-time favorite “foods” and is a deactivated yeast, which makes it different that the yeast we use for baking that has live organisms. This type of yeast starts with living saccharomyces cerevisiae yeast which is typically fed molasses for fermentation. It is then heated, dried and toasted becoming the nutty-umami-cheesy-like product used on its own, or in recipes like this one.
Nutrional yeast is an amazing source of vitamin B12 which is a huge benefit for vegetarians and vegans. B12 is most commonly found in animal products and can be difficult to obtain from plant-based diets.
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