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Vegan cashew Parmesan

This vegan cheese is easy to prepare and just as tasy as the real deal. There's no cooking involved, simply blitz and sprinkle over your favourite pasta dish for a bit of extra zing

  • Prep: 5 mins
    No cook
  • Makes 160g
  • Easy
  • Makes 160g
  • Easy
  • Calories 76
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 1
  • Protein 4
  • Fat 5
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 76
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 1
  • Protein 4
  • Fat 5
  • Fibre 1
  • Salt 0.4

Ingredients

  • 150g cashews
  • ¼ tsp garlic powder
  • 4 tbsp nutritional yeast

Tip

Flavour experiments
Experiment with different combinations of nuts and seeds for different flavoured ‘Parmesan’ or toast the cashews before blending. Macadamia nuts and sunflower seeds work well.

Method

  1. Place all the ingredients and 1 tsp salt in a small food processor and blitz until it becomes a coarse powder. Transfer to an airtight container and store in the cupboard for up to 1 week.

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