This is a classic vegan parmesan that is delicious and easy to make! I use it in many recipes such as my Vegan Eggplant Parmesan and my Aquafaba Caesar Salad. It is a great multi-purpose recipe that adds protein and vitamins to anything.
I make this with just cashews, garlic, nutritional yeast and salt. If you would like to learn more about nutritional yeast please check out my “Vegan Essentials” guide.
Enjoy this nutty and salty topping on anything from pasta, tacos, salads, or tofu scrambles! You can make this and store it in your fridge for up to a month! Sprinkle it on anything! You won’t be disappointed!
Ingredients:
- 1 cup of raw cashews
- 2 cloves of garlic
- 3 Tbs. of nutritional yeast
- 1 tsp salt. (or to taste)
Method:
- Place all of the ingredients into a large food processor.
- Blend. It may take several rounds to get it to a fine grained parmesan. It should be like the classic “shaker” parmesan.
- Enjoy! Use it to top any of your favorite vegan recipes!
Here’s what it looks like topping some classic spaghetti meatballs!
