Vegan-friendly 'Parmesan'

Updated: Oct 20, 2018

This is a useful substitute for dairy parmesan cheese - great for pasta and pizzas.


  • 3/4 cup (90 g) raw cashews

  • 3 tablespoons (9 g) nutritional yeast

  • 3/4 teaspoon sea salt

  • 1/4 teaspoon garlic powder


Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. (I find if you put the cashew nuts in first, and whizz those first before adding the other ingredients, you get a finer mix as a result. Store in the refrigerator to keep fresh. Lasts for several weeks.

Recipe adapted from various recipes found online amongst vegan bloggers.

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