Vegan Parmesan

A hand holds a spoonful of cashew parmesan having over a glass jar full of it wit cashews behind it.

Cashews are combined with delicious flavorings to create the perfect non-dairy Vegan Parmesan. Sprinkle this over your favorite Italian dishes, including pasta and pizza!

Course Seasoning

Cuisine Italian

Prep Time 15

Total Time 15

Servings

Calories 44kcal

Author Marly McMillen

Equipment

Food Processor

Ingredients

1 cup raw cashews
2 tablespoons nutritional yeast flakes
½ teaspoon dehydrated onions
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon lemon juice
3 tablespoons sesame seeds or hemp seeds (optional)

Cups - Metric

Instructions

Combine the nuts and nutritional yeast flakes in a food processor. Pulse for a few seconds until the nuts have been broken into smaller, more consistent size bits. Add the dehydrated onions, garlic powder, and salt. Pulse again to break down pieces into a crumble. Sprinkle with lemon juice and pulse again.
Finally, add the seeds. Pulse again to combine and to break seeds up, but leaving several whole. Do not overmix because it will create more of a paste.
Stir in additional salt if needed for your taste preferences.
Transfer to a mason jar or sealed container. Keep refrigerated. It will keep for up to 2 weeks in the fridge.

Nutrition