Yeast-Free Cashew Parmesan
Crumbly, salty, vegan parmesan cheese made without yeast. Incredibly simple and quick to make, perfect for topping Italian dishes and beyond. This recipe combines cashews, sea salt, dried herbs like oregano and basil, garlic powder, and a touch of red pepper flake for a flavorful, finely textured cheese substitute that's ready in minutes.
Price per Serving
Instructions
- 1
Add all ingredients: raw cashews (1 cup), sea salt (1.5 tsp), dried oregano (1 tsp), garlic powder (1 tsp), dried basil (0.5 tsp), and red pepper flake (0.125 tsp) to a small blender or food processor. Mix/pulse until a fine, powdery meal is achieved.
- 2
Taste and adjust flavor as needed, adding more garlic for depth, red pepper flake for heat, basil or oregano for richer herb flavor, and salt to taste (for a salty parmesan flavor).
- 3
Transfer to an airtight container and store in the refrigerator for 3-4 weeks, or in the freezer for up to 1 month. Perfect for topping vegan pizza, breadsticks, pastas, and gratins, or adding to vegan meatballs.
Nutrition Facts
Per portion
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