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Please keep in mind that I am not a registered dietitian or doctor. My posts are based on my own research and personal experience, and this blog is not intended to be used as medical or nutritional advice. Information and statements regarding health claims on this blog have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Cashew Parmesan (Vegan, Paleo)

Certain meals simply demand a sprinkling of Parmesan cheese, if you ask me.

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Spaghetti, for example, is not nearly as tasty without a Parmesan topping! While I used to love the traditional dairy version, I’ve been limiting my dairy consumption while breast feeding, so I’m excited to have found a suitable alternative to use in the meantime.

This dairy-free “Parmesan” has a similar saltiness and crumbly texture as the original aged cheese, but this version is made with raw cashews. And unlike cheese, this cashew Parmesan is loaded with fiber, as well as minerals such as manganese, iron, potassium and magnesium.

Use it as you would traditional Parmesan to complete your favorite dairy-free meals!

Cashew Parmesan (Vegan, Paleo)
makes about 3/4 cup

Inspired by this recipe

Ingredients:

1 cup raw cashews
1/4 cup nutritional yeast
1 teaspoon salt

Directions:

In a small food processor, combine all of the ingredients and process until a crumbly, uniform texture is created. Feel free to adjust the flavor to your taste, then serve over your favorite dish. Store in a sealed container in the fridge for up to a month.

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5.0 from 3 reviews
Cashew Parmesan (Vegan, Paleo)
Author: 
Prep time: 
Total time: 
Serves: ¾ cup
 
A dairy-free alternative to traditional Parmesan cheese.
Ingredients
  • 1 cup raw cashews
  • ¼ cup nutritional yeast
  • 1 teaspoon salt
Instructions
  1. In a small food processor, combine all of the ingredients and process until a crumbly, uniform texture is created. Feel free to adjust the flavor to your taste, then serve over your favorite dish.
  2. Store in a sealed container in the fridge for up to a month.

Substitution Notes:

  • If you don’t care for cashews, I have a feeling macadamia or Brazil nuts, or any other mild-flavored nut or seed, could also work.

Enjoy!

32 comments to Cashew Parmesan (Vegan, Paleo)

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