Cashew Parmesan

August 22, 2018

Author Notes: From Julie Piatt and Rich Roll's
The Plantpower Way: Italia: "Making vegan Parmesan is so easy in this recipe—you just need four ingredients. If you skip soaking the nuts, your cheese will have a firmer texture. It's brilliant and useful, as one can prepare it just as the pasta water is boiling."

Makes: 1 cup
Prep time: 5 min


  • 1 cup cashews (can be soaked overnight or not)
  • 2 tablespoons miso paste
  • 1 large garlic clove
  • 1/4 cup nutritional yeast


  1. In the bowl of a food processor, place the cashews, miso, garlic, and nutritional yeast. Pulse until mealy in texture.
  2. Store in a glass storage container. It will keep up to 1 week refrigerated.

More Great Recipes:
Condiment/Spread|American|Miso|Cashew|Garlic|Parmesan|Blend|5 Ingredients or Fewer|Make Ahead|No-Cook|Quick and Easy|Weeknight Cooking

Reviews (1) Questions (0)

1 Review

B August 31, 2018
I’m going to give this a whirl- wondering why the same thing costs $10 at Whole Foods?!