With just a few ingredients and five minutes, you can make a savoury, gently nutty cashew Parmesan. This fine, crumbly mixture is an easy alternative to grated Parmesan and adds a delicious finishing touch to pasta, salads, bakes and roasted vegetables.
Allergens
Contains tree nuts (cashews).
At a glance
🍽️ Makes: approx. 80 g, depending on the size of the tablespoons used
🕒 Preparation: approx. 5 minutes
🌿 Difficulty: easy
Ingredients
- 50 g raw, unsalted cashews
- 3 tbsp nutritional yeast flakes
- ½ tsp salt
- ¼ tsp garlic powder
Method
1. Add the ingredients
Place the cashews, nutritional yeast, salt and garlic powder in a small blender or mini food processor.
2. Pulse briefly
Pulse in short bursts until the mixture has a fine, slightly crumbly texture.
3. Watch the texture
Avoid blending for too long: the cashews can release their oil, making the mixture clumpy or paste-like.
4. Taste and adjust
Taste and adjust the seasoning if needed. The cashew Parmesan is ready to use straight away.
Serving suggestion
Crunchy Salad with Crispy Soy Chunks & Avocado
Try the cashew Parmesan as a savoury topping for my crunchy salad with crispy soy chunks, cucumber and avocado.
Uses & storage
Sprinkle the cashew Parmesan over pasta, salads, roasted vegetables or bakes. Use it just like grated Parmesan for a savoury finishing touch.
To store, transfer to a clean, dry, airtight jar and keep in the fridge. Always use a dry spoon to take out a portion.