Cashew Parmesan cheese is yet another example of the amazingness of the cashew! I mean really… is there anything the humble cashew can’t do?
This amazing little nut (no, it’s not actually a nut, but it’s often lumped into the nut family) can magically be transformed into butter, milk, cream, sour cream, and of course parmesan cheese, just to name a few! And of course, it is an amazing little munchable snack all by itself.
So if you’re trying to reduce or eliminate dairy, meet your new best friend – the cashew. (And if you’re on a healthy, clean-eating, healthy recipe journey, meet your other new best friend – The Cooking Pal Multo. But we’ll get to that in a minute.)
When I started my anti-inflammatory diet, I was a bit overwhelmed. How was I going to continue my love of food if I had to cut out so many things I love?? Things like butter, cream, milk, and yes Parmesan cheese? I thought I was doomed!
And then I discovered the cashew and all of its amazingness! Today I’ll show you how to turn this classic little morsel into a dairy-free vegan version of the classic parm we all know and love.
What is Vegan Parmesan Made From?
It’s shocking to me that authentic tasting parmesan can be created from a few simple ingredients. Cashews, nutritional yeast (the vegan’s cheesy little secret), garlic powder, and a little salt.
Yep! That’s it. Those basic ingredients are the basis of that nutty, salty, richness that becomes the healthy version of parmesan cheese. And it’s SO easy to make!
But… you do need a way to make this magic happen. You need a high-powered machine. This is why I love my CookingPal Multo! It can whip up anything I ask of it in just a very short time. But you can certainly use whatever high-powered blender or food processor you have.
I do love the fact that my Multo not only chops, blends, whips, purees, and minces things to perfection, but it also cooks, steams, sautees, and simmers. Yes, it’s quite the amazing kitchen machine!
But back to the cashew parmesan!
Is Cashew Cheese Healthier Than Real Cheese?
Both dairy and cashew cheese are good sources of protein. But that’s where the similarities end. Cashew cheese has no lactose or casein found in dairy cheese. Both of these can cause significant gut issues, so the cashew parmesan vegan cheese is definitely a healthier choice from that perspective.
Cashew cheese is also free from potential carcinogenic animal proteins and hormones found in dairy. So if you’re after a diet that is healthier for your body, cashew cheese is certainly a very good choice.
Ingredients in this Cashew Parmesan Recipe
- Raw Unsalted Cashews – you can use salted in a pinch, but the raw cashews will produce a better texture (see full recipe below)
- Nutritional Yeast – this is the secret weapon that give this recipe the cheezy flavor
- Garlic Powder – give the cashew parmesan a more authentic taste
- Salt – to taste
How to Make Cashew Parmesan
- Put all ingredients into a powerful blender or food processor (see full recipe below).
- Blend on medium-high speed for 1-2 minutes.
- Serve on all your favorite dishes.
How Long Does Vegan Parmesan Cheese Last in the Fridge?
Seal your cashew Parmesan in an airtight container (I LOVE my GlassLock containers) and it will last two weeks in the refrigerator. You can also freeze your vegan cashew cheese for up to 3 months.
Tools Used In This Recipe:
- CookingPal Multo (use coupon code TheSpicyApron at checkout to get $80 off! You can also get the CookingPal on Amazon but you won’t get the discount.)
- Silicone Spatula
- 3/4 cup raw unsalted cashews
- 3 tablespoons nutritional yeast
- 1/2 teaspon Kosher salt
- 1/4 teaspoon garlic powder
- Put all ingredients into a high powered blender or food processor.
- Blend on medium-high speed for 2 minutes, until finely crumbled.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 113Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 32mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 5g