How to make Plant-Based Parmesan
Just because you’ve decided to forgo animal products doesn’t mean you miss out on the delicious flavours we normally expect from cheese. Hence why I’m here to show you how to make plant-based parmesan! This recipe is fast and delicious. It’s wonderful on top of salads or pizza and pasta. However you like parmesan you can use this! You can even go extra cheesy and add it on top of my plant-based pesto. I won't tell anyone!
This dish comes together, literally, in minutes. It helps to have a small food processor like a magic bullet, but any will do. This stores wonderfully in the fridge for several weeks. Chances are this batch won’t last you long enough for it to be a problem. Worst case you can easily freeze it if you decide to make a monster batch. Let your batch-cooking-freak-flag fly!
There’s so many ways for you to use this delicious plant-based topping, so don’t be skimpy. As long as you have raw cashews and a few minutes to spare, you can throw this together in a moment’s notice. It also adds a boost of protein to your dish!
Now that you know how to make plant-based parmesan there’s no excuse not to jazz up your pasta and other dishes moving forward!
Once you learn how to make plant-based parmesan you’ll never have a boring pasta meal again. Stores beautifully in the fridge for weeks!
- 3/4 cups Raw Cashews
- 3 tablespoons Nutritional Yeast
- 3/4 teaspoons Sea Salt
- 3/4 teaspoons Garlic Powder
Add everything to a small food processor and pulse until combined.
Store in the fridge, it will last several weeks.
Serving Size 2 tbsp
Servings 8
- Amount Per Serving
- Calories 88kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 1.2g6%
- Sodium 180mg8%
- Potassium 165mg5%
- Total Carbohydrate 6.1g3%
- Dietary Fiber 1.4g6%
- Sugars 0.7g
- Protein 3.7g8%
- Calcium 1 mg
- Iron 9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
