Cashew Parmesan
5 minute cashew Parmesan, seasoned with nutritional yeast, pink salt and garlic powder.
Equipment
- Weighing scales
- Mixing bowl
- Blender
- Spatula
- Storage container
Ingredients
- 200 g Cashew (lightly toasted )
- 30 g Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Pink salt
Method
Assemble your ingredients
- Measure out the cashews, nutritional yeast, garlic powder, and pink salt.
Toast the cashews
- Lightly toast the cashews in a dry pan or oven until gently golden and aromatic. Allow them to cool fully before blending.200 g Cashew
Blend into a coarse crumb
- Add the cooled cashews, nutritional yeast, garlic powder, and pink salt to a food processor or blender.30 g Nutritional yeast, 1 teaspoon Garlic powder, 1 teaspoon Pink salt
Pulse carefully
- Blitz for 10–20 seconds, scraping down the sides if needed, until the mixture forms a coarse, Parmesan-style crumb.
Do not over-blend
- Stop as soon as the texture looks like grated Parmesan. If blended too long, the cashews will begin to release their oils and turn into cashew butter.
Store
- Transfer to an airtight container and store in the fridge until ready to use
Recipe Notes
Experiment with different combinations of nuts and seeds for different flavoured ‘Parmesan’ or toast the cashews before blending. Macadamia nuts and sunflower seeds work well.
Nutrition Facts
Serving: 20gCalories: 123kcalCarbohydrates: 8gProtein: 5gFat: 9gSodium: 235mgPotassium: 196mgFiber: 1gSugar: 1gVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 7µgCalcium: 8mgCopper: 1mgFolate: 5µgIron: 2mgManganese: 1mgMagnesium: 59mgPhosphorus: 120mgSelenium: 4µgZinc: 1mg
