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.


2 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.

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