Easy Vegan Cashew Parmesan Food
VEGAN CASHEW PARMESAN CHEESE
This cashew parmesan is easy to make, delicious, and can be sprinkled on any savory dish! It's perfect on pasta, salads, and pizza! It takes 5 minutes to make and stores well in the fridge for a few weeks.
Provided by Claire Cary
Categories Sides
Time 5m
Number Of Ingredients 5
Steps:
- Add all ingredients to a food processor.
- Process until completely broken up and a fine powder forms, about 30 seconds.
- Taste and add more salt, garlic or pepper if desired. Store in a glass container in the fridge.
Nutrition Facts : ServingSize 2 tbsp, Calories 53 kcal, Sodium 148 mg, Fat 4 g, Carbohydrate 3.2 g, Fiber 0.5 g, Protein 1.8 g
VEGAN CASHEW PARMESAN
Steps:
- Place all the ingredients in a food processor or blender and use short pulses until you have a fine, powdery crumble. Note: If using a blender, be careful not to overdo it. Blenders are powerful and can quickly turn the cashews into a clumpy paste. Depending on the blender, you may only need a few one-second pulses.
- Enjoy sprinkled over pizza, risotto, or pasta dishes such as spaghetti all'arrabbiata or tomato tahini pasta (see my full list of vegan pasta recipes for more inspiration).
Nutrition Facts : Calories 74 kcal, Carbohydrate 5 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 98 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
Provided by Jessica Gooch
Time 5m
Yield Makes 160g
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 76 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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- 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!
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