Vegan Parmesan

Super quick and easy; this vegan Parmesan substitute adds a bit of a cheesy crunch to any pasta dish or where ever else you wish to add it!

There are tonnes of different recipes which are all pretty similar but the measurements below are what I have found to be the best combination to create a Parmesan which is just the right mix of nutty, cheesy and crunchy. Enjoy!



½ cup of cashews (75g)

¼ cup of nutritional yeast (12g)

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp pepper

Makes a small jar’s worth

  1. Add all the ingredients to a food processor and pulse until you have a crumbly mixture – not too fine but you don’t want huge chunks of cashew!
  2. Serve – add on top of dishes or to main recipes.
  3. If you don’t use it straight away store in an airtight container in the fridge and consume within 3 weeks.

parmesan 2.jpg

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