Cashews Parmesan


An alternative version of the classic vegan parmesan cheese, made ​​of almonds. I think that raw cashews, just dried, have a cheesy aftertaste, very suitable for a preparation like this, simple and super quick. They’re also a good source of vitamins B1, B2 and minerals (especially magnesium, phosphorus and potassium). Also, they seem to have a fair amount of vegetal sterols, natural substances that help to reduce cholesterol absorption. Great on pasta, I also love it on stir fried vegetable, especially spinach.

40 gr of cashew nuts, not roasted or salted
20 gr of nutritional yeast flakes
1 pinch of raw salt (optional)

Easy peasy, put all ingredients in a blender or a food processor and blend until well mixed. Pour into a jar and store in the fridge. The day after I think is even tastier, as the flavors have blended better.

Chef: LeananSidhe from VeganBlog

  1. melissa 30 September 2011 at 05:58

    agree with you, cashews have a cheesy aftertaste 🙂 I’ll try this out

  2. wendy 30 September 2011 at 21:49

    interesting, I wanto to try this

  3. Sabrina 1 October 2011 at 12:48

    OMG! I’m so gonna try that!! I just got my new blender :)))) first thing to do. Thanx a lot for the recipe
    greetings from germany

  4. Kari 23 December 2012 at 01:12

    We had this tonight…it is BETTER than regular milk parmesean! But, we added garlic which made it amazing.

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