Vegan Parmesan Cheez

A sprinkle here…..a sprinkle there…..sometimes I can’t control myself!  I takes longer to measure out these 3 ingredients than it does to make this vegan parm.  It keeps well in the refrigerator, giving just about any dish an extra boost.



1 c raw cashews

1/2 c nutritional yeast

1 t sea salt

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Combine all ingredients in food processor and process until crumbly.  Do not over process. You don’t want the cashews to release their oils and turn your parm into paste.




I find that I sprinkle this vegan parm on just about everything.  Salads, soups, stews, pastas, potatoes, popcorn, roasted vegetables…..  The sky is the limit!  Want to flavor your cheez?  Add 1/2 teaspoon of your favorite spice.  Garlic, chili powder, onion powder, sage, red pepper flakes…..  Whatever you like.  You can also make an easy pesto by combining this parm with fresh basil, a clove or two of garlic, a bit of olive oil, water and a touch of lemon juice.  Trust me…’s quite addictive!






5 Comments Add yours

  1. Hannah says:

    What would you recommend as a substitute for cashews? My son is severely allergic so I don’t even like to have them in the house.


    1. What about pumpkin, sunflower or hemp seeds. If he is allergic to cashews, I am assuming other nuts are off limits as well. Otherwise, you could try almond slivers or walnuts.


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