Looking for a plant-forward way to top your pasta or pizza? Try this cashew parm recipe! The texture of pulsed cashews is very similar to store-bought parm, and a satisfying texture is really helpful for folks swapping out dairy cheese. Allergic to cashews? You can make this recipe with 1 cup of walnuts. Avoiding nuts all together? You can simply omit and pulse the other ingredients quickly for a little cheesy goodness with a little less texture, or add hemp or sunflower seeds for a similar mouthfeel.
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt optional
- 1/2 tsp of any dry spices or seasonings you want to try!
- Add all the ingredients to your food processor or blender.
- PULSE (do not blend or you will get a cashew butter) until it resembles a fine powder or to your desired consistency.
- Replace cashews for 1 cup raw walnuts, or omit nuts altogether and try hemp seeds or sunflower seeds.
- Mix it up! Use as many different nuts and seeds as you like, just keep it to 1 cup total.
- Store in an air-tight container and you can keep it in the fridge for a few weeks.
- Try a sprinkle on on Sam’s Beans and Greens to change up the flavor profile!
Samantha Haentjens is a long-time plant enthusiast who worked with Rooted Santa Barbara as a Steering Committee member and marketing consultant.