Many of us have expressed cashew allergies and this cashew-free vegan parmesan cheese is an alternative. The recipe is as easy as ever, requiring only 5 ingredients, 5 minutes, and 1 bowl.
In place of cashews, I went for a blend of hemp seeds, pine nuts (which add a buttery, nutty flavor), and Brazil nuts (which are fairly neutral in flavor).
The “cheese” flavor comes from nutritional yeast (which is super high in vitamin B12), and a pinch of salt. If you are on salt-free diet you can leave it. Also, garlic powder and oil are optional, but they add even more depth of flavor.
So, this cashew-free vegan parmesan is:
Easy to make
& so delicious
This would make the perfect topper for things like Eggplant Parmesan, Vegan Pizza, Roasted Red Pepper Pasta, or Easy Vegan Meatballs. It also works well in things like Pesto and Vegan Mac ‘n’ Cheese Sauces!
Easy, 1-Bowl, 5-ingredient vegan parmesan cheese made with a blend of nuts, seeds, salt, and nutritional yeast! The perfect topper for Italian dishes!
- 3/4 cup (100 g) brazil nuts,
- 2 Tbsp (16 g) pine nuts,
- 1 Tbsp (10 g) hemp seeds,
- 1/4 cup (12 g) nutritional yeast,
- 3/4 tsp sea salt,
- optional: 1/4 tsp garlic powder or 1 Tbsp (15 ml) garlic-infused olive oil.
Add brazil nuts, pine nuts, hemp seeds, nutritional yeast, and salt to a food processor or a blender and pulse into a fine meal. If adding garlic powder, add at this time. If adding garlic-infused oil, add after the mixture is a “meal.”
Taste and adjust flavor as needed, adding more nutritional yeast for “cheesiness” or salt for saltiness. Garlic powder adds more depth.
Store in a covered container in the refrigerator up to 2-3 weeks (sometimes longer). Perfect for toppings things like pizza, pasta, lasagna, vegan meatballs, and more!