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Vegan Cashew Parmesan

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  • Author: The Plant-Powered Dietitian
  • Yield: 12 servings 1x


  • 1 cup cashews
  • 2 tablespoon nutritional yeast
  • 1/2 teaspoon salt (optional)


  1. Place raw cashews, nutritional yeast, and salt into the container of a food processor or blender.
  2. Grind until it achieves a fine, sandy-grainy texture, similar to Parmesan. If you grind too finely, it may start turning into a paste (which you don’t want!).
  3. Remove from processor or blender and transfer to a glass jar with a cover. Store in the refrigerator. Lasts for up to 3 months refrigerated.
  4. Makes about 3/4 cup (about 12 1-tablespoon servings).
  5. Sprinkle as desired over pasta dishes, lasagna, stews, casseroles, sandwiches, or popcorn. May use in any recipe that calls for Parmesan cheese.