Cashew Parmesan

I’ll admit it: I was very skeptical about this one. I don’t love the texture of nuts, and anyway, how could they possibly sub for cheese this easily?

Well, you certainly won’t be mixing this into your risotto to make it all gloriously cheese-stringy, but it turns out to be a darned respectable topping for sprinkling on pasta and pizza. Go figure.

I left out the nutritional yeast (it’s not part of Ben’s elimination diet); it might be even tastier with it.

Next time, I’ll probably double it to save myself the trouble of making it all the time.

Cashew Parmesan


  • 1/4 cup raw cashews
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 2 tablespoons nutritional yeast flakes (optional)


  1. Preheat oven to 350°.
  2. Place all ingredients in food processor and pulse until nuts are finely ground (but not yet nut butter!). Basically, it should look kind of like that powdery Parmesan in a jar.
  3. Arrange the nut mixture in an even layer on an ungreased baking sheet. Bake 3-5 minutes, until mixture browns slightly. Remove from oven and allow to cool.

Recipe Notes

Adapted from Connoisseurus Veg.

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