Super Vegan Parm

Yield: 14

Print

With ImageWithout Image

Super Vegan Parm

Make your own vegan parmesan cheese for topping pasta, salads & soups.

Ingredients

• 3 Tbsp nutritional yeast
• 3/4 cup raw cashews
• 1/2 tsp garlic powder
• 1/2 tsp onion or shallot powder
• 1 tsp salt

Instructions

1. Add all ingredients to a food processor or blender. Pulse until finely chopped and combined.
2. Be sure not to over blend or you will end up with a cashew cream spread.
3. Your Super Vegan Parm will keep in the refrigerator for about a month. It will keep in the freezer for up to 6 months.

Nutrition Facts

Calories

44.67

Fat

3.1

Sat. Fat

0.54

Carbs

2.85

Fiber

0.64

Net carbs

2.21

Sugar

0.42

Protein

2.08

Sodium

167.02

Cholesterol

0

Nutritional information is automatically extracted using "Natural Language Processing". While the software does its best, some of the nutritional information may not be 100% accurate.