Recently, I have been playing with different flavors to make my own unique cashew vegan parmesan cheese recipe better. Like all cooks, I make mistakes. And, yes, my family is my best and worst critics. Since I know my family so well, often, I can just tell by the looks on their faces, and then I know I need to go back to the drawing board, or the pantry.
In order to make the perfect cashew vegan parmesan cheese, it's all about the amount and flavors of specific spices. Obviously, nutritional yeast and raw cashews play an important role. But, in my opinion, the type of salt you use and the other savory spices make or break the final product.
Although I have tried store-bought vegan parmesan, there are too many ingredients. Honestly, it's easier to make it from scratch. All you need is five ingredients and a food processor.
Now comes the easy part, simply place all the ingredients in the food processor, until you get a grainy consistency. If, for some reason, you still have pieces of cashews visible, pulse again. Mmm vegan parmesan cheese recipe smells like the real deal too!
THE CONSISTENCY, AFTER PULLING, SHOULD BE THIS CONSISTENCY
FOODS THAT TASTE YUMMY WITH CASHEW VEGAN PARMESAN
- Vegan Spaghetti and Meatballs
- Vegan Stuffed Shells Recipe
- Copycat Sublime Vegan Lasagna
- Skinny Zucchini Stuffed with Veggies and Tofu Ricotta
- Creamy Dreamy Skinny Pumpkin Rigatoni
- Creamy Spicy Vegan Sausage Pasta
- Skinny Vegan Caesar Salad
- Vegan Kale and Pasta Caesar Salad
Because my family absolutely loves my vegan parmesan cheese recipe, I now make a large batch and put it into shaker containers in the refrigerator.
Skinny Cashew Vegan Parmesan "Cheese"
Ingredients
- 1 cup raw cashews DO NOT SOAK; you want them dry not wet
- ½ cup nutritional yeast
- 1 teaspoon garlic salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- In a large bowl Food Processor, using the large blade, add raw cashews, nutritional yeast and all other seasonings
- Blend on high until the contents are of a powdery consistency.
- You can use immediately, or store in a covered container in the refrigerator for 2 weeks.
Notes
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Mary
Can you freeze your tofu or your Parmesan?
Kathy Carmichael
Hi Mary, yes to both! Actually, when you freeze tofu it absorbs marinades well and takes on a new chewier texture. You can drain the tofu, cut it into cubes and marinate and then freeze. Or, you can freeze cooked tofu and thaw it and reheat it as well. The parmesan and the tofu can be frozen up to 3 weeks.
Laynie Bellinger
I’m currently living in a rental without a food processor, could this be made in a blender?
Kathy Carmichael
Hi Laynie, it can if it's a quality high-speed blender. You can also crush the nuts by pounding them with a hammer in a plastic bag or a meat mallet/tenderizer (haha); yes, I have one of those from before going plant-based. I hope this helps. Thanks for reaching out.
Georgina
Hi I don't eat garlic or onions what could be substituted for these flavours.
Kathy Carmichael
Hi Georgina, you can just leave the garlic and onion powders off the recipe. Just make sure you add your favorite seasoning salt to compliment the flavors of the cashews and nutritional yeast. I hope you enjoy the recipe.
Cary
Kathy, I put this parm on my popcorn today, so good!! It sinks to the bottom, but I didn't mind one bit, yum! I'm new at plant based eating and I'm enjoying reading your recipes, thank you so much! I'm making your minestrone soup this week!
Kathy Carmichael
Hi, Cary! What a great idea. I never thought to add it to my popcorn. I appreciate the feedback. Let me know if you like the minestrone.
JoAnn Leeds
I know that cashews are pretty high in fat yet the nutritional chart following the recipe states zero calories from fat. How can that be?
Kathy Carmichael
Hi JoAnn, when the serving size is so minimal, the nutritional calculator doesn't count it as fat.
Jeanne
In the nutritional analysis, how can it have no fat if you’re using nuts?
Kathy Carmichael
Jeanne, when the serving size is so minimal, the nutritional calculator doesn't count it as fat.
Regina G.
Kathy, thank you for sharing your recipes with us. However, I do have a question about using raw cashews. I soak and dry all of my nuts because it makes them more digestible and reduces the amount of anti-nutrients to a large extent. Why do you suggest to not soak them? Do you know something I don't? Please let me know. Thanks.
Kathy Carmichael
Hi Regina, I agree with you 100% about soaking the nuts for nutritional reasons; however, it isn't necessary for cooking if you have a quality high-speed blender and don't have time to soak the nuts. That being said, the nuts can also be boiled for 10 minutes as a time-saving time.