Cashew Parmesan

Cashew Parmesan

Cashew Parmesan is easy to make and solidifies well enough to grate on pasta and salads. This plant-based recipe is absolutely delicious!


Cashew Parmesan

  • 3 Tbs coconut oil, melted
  • 1 tsp agar agar powder
  • 1 1/4 cup cashew pieces, unroasted
  • 1/4 cup hemp seeds
  • 3 Tbs nutritional yeast
  • 1 tsp apple cider vinegar
  • 1 Tbs white miso paste
  • 3/4 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder


  1. In a small sauce pan, whisk together the coconut oil and agar powder on low heat. Whisk constantly for 5 minutes and then remove from heat and set aside.
  2. In a food processor, pulse the cashews and hemp seeds together until finely ground.
  3. Then, mix in the coconut oil mixture and the remaining ingredients. Pulse together until combined into a dough-like form.
  4. Remove the cashew mix from the processor and into a round or rectangular pyrex or glass bowl. Evenly cover the cashew mix with cling wrap and cover the container with a lid if you have one, otherwise completely cover with cling wrap.
  5. Place the parmesan in the refrigerator and rest for 4 hours.
  6. Cut and grate the parmesan when you’re ready to use it! Store in the refrigerator.

Nutrition Information

Nutrition Disclaimer

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