Sprinkle joy, not dairy!
Table of contents
About this Recipe
Nut Parmesan is the perfect fusion of health and simplicity, offering a homemade alternative to traditional parmesan without sacrificing flavor. It’s packed with nutritional benefits—cashews and almonds bring in healthy fats and protein, nutritional yeast provides a vitamin B12 boost, and Himalayan salt and chili flakes add a touch of balanced seasoning. Unlike store-bought options with preservatives, this version is pure, fresh, and made in minutes. If you love cheese but want a plant-based, long-lasting, and quick-to-make substitute, this nut parmesan is for you. Personally, I prefer making my own because it’s fresh, free of additives, and stays good for ages in my pantry or fridge.
Ingredient Notes
Raw cashew nuts bring a creamy, slightly sweet base, making the texture of this nut parmesan smooth and melt-in-your-mouth delicious. They are rich in healthy monounsaturated fats, magnesium, and plant-based protein, which support heart health and energy levels.
Raw blanched almonds add a mild nuttiness and subtle crunch, contributing a firmer texture to balance out the cashews. They’re loaded with vitamin E, antioxidants, and fiber, promoting healthy skin and digestion while keeping the mixture rich in nutrients.
Nutritional yeast is the secret to the cheesy umami flavor, providing a dairy-free alternative with a boost of B vitamins, including B12, which is essential for energy production and nerve health. Its nutty, savory taste makes it a must-have ingredient.
Recipe card with notes
Nut Parmesan
Equipment
- Blender or food processor
- airtight container or jar
Ingredients
- 1/3 cup raw cashew nuts
- 1/3 cup raw blanched almonds
- 1/2 tsp Himalayan salt
- 1/2 tsp chili flakes
- 2-3 tbsp nutritional yeast
- 1 tsp dried basil or oregano
Instructions
- Blend the ingredients together: Add all the ingredients to a blender or food processor. Pulse until the mixture reaches your preferred texture—fine like powdered cheese or slightly chunky like traditional grated parmesan.
- Scrape the sides as needed: If the ingredients stick to the sides, use a spoon or spatula to scrape them down and blend again for an even consistency.
- Store in a sealed container: Transfer your freshly made nut parmesan into an airtight jar or container. It will keep well in the fridge or a cool, dry pantry for weeks.
Notes
- No soaking is needed, as the nuts should remain dry to achieve the right texture.
- Adjust the salt and spices according to your taste preferences.
- Store in a sealed container in the fridge for freshness; if the climate is cool, you can keep it in the pantry.
- For extra flavor variations, try adding a pinch of garlic powder or smoked paprika.
- This nut parmesan works great as a topping for pasta, pizza, roasted veggies, or even popcorn!
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