Vegan “parmesan” tastes great on soups, salads, casseroles, and pastas and is a nutritious alternative to traditional processed parmesan topping.
Time Commitment:
Light (about 10 minutes)
Cooking Level:
Easy
Ingredients:
2 c toasted cashews*
½ c nutritional yeast
1 tsp seasoned salt (or preferred salt)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Instructions:
Add all ingredients to a food processor and grind into a coarse powder resembling the consistency/texture of traditional parmesan cheese. Store in an air-tight Tupperware or glass container.
Nutrition Facts (per 1 tsp):
Calories: 12 Fat: 0.8g Carbohydrates: 0.75g Protein: 0.5g Fiber: 0.5g Sugar: 0g
Notes:
*To toast raw cashews: spread on a sheet pan and cook at 450 degrees for about 5 minutes (or less depending on the oven). Check frequently as the nuts can burn quickly. Shake the pan to stir a couple of times during roasting. Nuts will turn a golden brown.
Rebecca was a Precision Nutrition Certified Nutrition Coach, an A.C.E. Certified Personal Trainer, an A.C.E.Fitness Nutrition Specialist, an A.C.E. Sports Conditioning Specialist, and an A.C.E. Youth Fitness Specialist. She first earned her Personal Training certification with A.C.E. (American Council on Exercise) in 2002. She has been in and out of the "Health & Fitness" industry for nearly two decades. She also spent two years as a dietetic student at ASU & EMCC. She now blogs about her experiences with the health and fitness industry, eating disorders, lifestyle modification, weight loss, and nutrition for chronic disease, wellness, and longevity.
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