Yeast-Free Cashew Parmesan
User Reviews
5
Yeast-Free Cashew Parmesan
Description
The recipe uses raw cashew nuts processed to a fine, powdery texture in a blender or food processor with sea salt and dried herbs including oregano and basil. Garlic powder adds depth, and optional red pepper flakes introduce mild heat. The mixture is adjusted to a salty, cheesy flavor reminiscent of parmesan.
Since it lacks yeast and dairy, this topping relies on herbs and salt to replicate traditional cheese notes. It can be stored refrigerated for several weeks or frozen to extend shelf life. Its powdery texture makes it ideal for sprinkling on top of vegan pizzas, breadsticks, pastas, and gratins, or stirring into vegan meatball mixtures for added flavor.
The absence of yeast—or dairy—makes it accessible for those avoiding these ingredients. The addition of herbs and spices allows some customization of taste profiles depending on desired intensity and warmth.
Ingredients
- 1 cup cashew nuts we haven’t tested other nuts, but Brazil nuts and hemp seeds might work, raw
- 1 ½ tsp salt sea salt
- 1 tsp oregano you can use fresh herbs, but the "cheese" won't last as long, dried
- 1 tsp garlic powder
- 1/2 tsp basil you can use fresh herbs, but the "cheese" won't last as long, dried
- 1/8 tsp red pepper flakes omit for less spice, but it does round out the flavor
Instructions
- Add all ingredients to a small blender for fine texture, or use a food processor. Mix/pulse until a fine, powdery meal is achieved.
- Taste and adjust flavor as needed, adding garlic for depth of flavor, red pepper flake for heat, basil or oregano for richer herb flavor, and salt to taste (you want this pretty salty to mock the "parmesan cheese" flavor).
- Transfer to container and store in the refrigerator to keep fresh. Lasts for 3-4 weeks refrigerated, or in the freezer for 1 month, sometimes longer. Great for use on top of vegan pizza, breadsticks, pastas, and gratins. It's also a great addition to vegan meatballs!
Notes
- This dairy-free parmesan needs refrigeration and lasts 3-4 weeks, or can be frozen for about a month.
- Only raw cashews have been tested; alternatives like Brazil nuts or hemp seeds might work but are unverified.
- Adjust the amounts of herbs and salt according to taste to approximate desired flavor depth.
- It works well as a topping for vegan pizzas, pastas, gratins, and can enhance vegan meatballs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(1-Tbsp servings)
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1one-tablespoon servings | |
| Calories | 46 | 2% |
| Carbohydrates | 2.6g | 1% |
| Protein | 1.5g | 3% |
| Fat | 3.5g | 5% |
| Saturated Fat | 0.6g | 3% |
| Sodium | 220mg | 9% |
| Potassium | 57mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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