Instant Vegan Parmesan - Bravabod

Cheese without cheese? Yes, it's a thing. Cashews taste uncannily of cheese when broken down into a fine meal. A hint of walnuts or nutritional yeast brings natural earthiness and the black pepper leaves a pleasant heat in the back of the tongue. If using the walnut option, try freezing them beforehand - it will help them break down more finely.

How To MakeDiet Type: Plant-based

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Freeze For 6 months

Best by 2 weeks refrigerated


Shopping List
  • 1/2 cup raw cashews
  • 2 tablespoons raw walnuts or nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper

Instructions
  1. Step 1: Add all ingredients to a food processor and pulse until it reaches a fine meal. Careful not to over-mix here, as it could end up turning into a nut butter. Transfer the 'cheese' to an airtight container and store in the refrigerator.
  2. Serve: Sprinkle this cheese over pastas, salads, burgers, and more. Enjoy.

Recipe Notes

Recipe adapted from Dana at Minimalist Baker.

Nutrition

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Instant Vegan Parmesan

PT5M 1/2 cup raw cashews 2 tablespoons raw walnuts or nutritional yeast 1/2 teaspoon sea salt 1/4 teaspoon garlic powder 1/8 teaspoon black pepper Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Servings

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Takes 1 min