Vegan Cashew or Almond Parmesan-Style Cheez

Raw zucchini noodles

This dairy-free cheese-like topping is delicious on pasta, casseroles, even salads. It’s insanely delicious, and features omega-rich hemp seeds or calcium-rich sesame seeds. For another Parmesan-esque cheese-y concoction, see Beverly Lynn Bennett’s almond-based Raw Vegan Parmesan-Style “Cheese.”

Makes: About 1 1/2 cups

  • 1 cup raw cashews or slivered almonds
  • 1/3 cup nutritional yeast
  • 1/3 cup hemp or sesame seeds
  • 1/2 teaspoon salt

Combine the ingredients in a food processor fitted with the metal blade. Pulse on and off until the mixture is finely and evenly ground.

Transfer to a tightly lidded container and store any unused portion in the refrigerator, where it will keep for a few months.

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3 comments on “Vegan Cashew or Almond Parmesan-Style Cheez

  1. Ruth

    Is there a good substitute for the hemp seeds? I just found that they have such a strong (yucky to me) taste & I never used them when I’d buy them. They weren’t rancid, but when they turned rancid omg… I guess I just don’t like hemp seed and hemp protein powder. Trying to use them up was brutal for me, I just gave up & threw them out.

  2. Nava Post author

    Ruth, I added sesame seeds as an alternative to hemp; and raw almonds as an alternative to cashews, which can be very expensive! It’s always good to have options. Thanks for the reminder.

  3. Ruth Gagliano

    Thanks so much! You always have the best recipes, thanks again for sharing them and for replying. You’re awesome!

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