Instant Vegan Parmesan

Recipes

Instant Vegan Parmesan

Valentina P

Difficulty

•

Time 5"

<20 Minutes ≤5 ingredients Cashew Cheese Mediterranean No-cook Side dish Walnut

Cheese without cheese? Yes, it's a thing. Cashews taste uncannily of cheese when broken down into a fine meal. A hint of walnuts or nutritional yeast brings natural earthiness and the black pepper leaves a pleasant heat in the back of the tongue. If using the walnut option, try freezing them beforehand - it will help them break down more finely.

How To MakeDiet Type: Plant-based

Freeze For 6 months

Best by 2 weeks refrigerated

Shopping List

1/2 cup raw cashews
2 tablespoons raw walnuts or nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper

Instructions

Step 1: Add all ingredients to a food processor and pulse until it reaches a fine meal. Careful not to over-mix here, as it could end up turning into a nut butter. Transfer the 'cheese' to an airtight container and store in the refrigerator.
Serve: Sprinkle this cheese over pastas, salads, burgers, and more. Enjoy.

Recipe Notes

Recipe adapted from Dana at Minimalist Baker.

Nutrition

Serves 6
Calories Per Serving: 71			DAILY VALUE %
Total Fat 6g	9%	Protein 2g	4%
Total Carbohydrate 3g	1%	Net Carbohydrate 2g
Fiber 1g	2%	Potassium 13mg	0%
Calcium	1%	Iron	4%

Nutritional information is for 1 serving, prepared with walnuts.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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