Since I became vegan eons ago, I have gotten used to eating pastas without the cheese, and I have no complaints. Most vegan pastas are so flavorful, filled with nuts, veggies, beans, and herbs, that they don’t really need that cheese. But when I make some super-simple pastas, like Aglio e Olio, I love a dash of something salty and cheesy to top it with. And this gorgeous Vegan Cashew Parmesan fits that bill beautifully. There are just four ingredients in this vegan parmesan, in addition to salt and pepper.
Cashew nuts Nutritional yeast Garlic powder Oregano
Better still, it takes literally two minutes to zap it up in your food processor. And you can control the consistency. I like my cashew parm coarse with some texture, but if you like yours super-fine, blitz it all a little longer. Check to get new recipe updates by email.
The cashew also adds some extra protein to the recipe, so what’s not to love?
Recipes to make with vegan parmesan
Vegan Eggplant Parmesan Vegan Stuffed Shells with Spinach Ricotta Vegan Lasagna Vegan Basil Pesto
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