Cashew ‘Parmesan’

In-Season Spring Recipes

I have not missed the traditional version since discovering this scrumptious plant-based version of parmesan. It takes next to no time to whip up and is so yummy on pizza, pasta, salads and in wraps. I like to store mine in a glass jar in the fridge to keep it fresh and ready to add to my meals. It keeps in the fridge for up to two weeks. Freeze to store for longer periods.

Photography By Nikole Ramsey | February 25, 2020

Ingredients

SERVINGS: 1 Cup(s)

155 g (5½ oz/1 cup) raw cashew nuts
20 g (¾ oz/⅓ cup) nutritional yeast*
1 teaspoon garlic powder
1 teaspoon salt

Preparation

Add all the ingredients to a food processor. Pulse until you get a texture like ground almonds.

Store in an airtight container in the fridge for up to 2 weeks or freeze for longer periods.

*Nutritional yeast
Sometimes called savoury yeast. It is an inactive yeast grown on molasses. It is then washed and dried with heat to make sure it is inactive. Nutritional yeast is what I use to give recipes that savoury, ‘cheesy’ flavour. It is also a source of vitamin B12, folic acid, selenium, zinc and protein. Nutritional yeast is becoming more widely available all the time. Currently you can find it in most health food and wholefood stores as well as organic grocers and online.

About this recipe

Recipes excerpted with permission from Whole by Harriet Birrell, published by Hardie Grant, February 2019, RRP $35 hardcover. Available on amazon.com or your local bookstore.