Go Back
–+ servings
Jar of yellow cashew parmesan on kitchen table with chair in background.
Print

Cashew Parmesan

This vegan cashew parmesan is a quick, dairy-free alternative to cheese—ready in just 5 minutes with only 3 ingredients and a quick blitz in the blender.
Course Condiment
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 jar (~6.2 oz)
Calories 88kcal

Equipment

  • High powered blender

Ingredients

  • 1 cup raw cashews approx. 113g; whole, unroasted
  • 1 cup nutritional yeast approx. 60g
  • 1 tsp salt fine sea salt or kosher salt

Instructions

  • Add all ingredients to a high-speed blender and secure the lid.
  • Pulse for 1–2 seconds, then stop and shake or stir the mixture to redistribute.
  • Pulse again for another 1–2 seconds, just until the texture resembles grated parmesan.
    Tip: Avoid over-blending or it may turn into a paste. A few small cashew pieces are fine!

Video

Notes

This recipe makes about 10 servings and yields approximately 1 jar (6 oz or 175g).
Store in an airtight jar at room temperature for up to 2 weeks, or refrigerate for longer shelf life.
Nutrition information is calculated per serving.

Nutrition

Calories: 88kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 234mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 1mg