Vegan Parmesan Cheese Sprinkle

This note will be a short one; actually, it is a follow-up on the previous one. Last time, you got to know the amazing benefits of nutritional yeast, its full profile of essential amino acids, and the power it holds through antioxidants like glutathione.

I also mentioned that you can easily turn it into a Parmesan cheese substitute. It is extremely quick and easy, and basically, you need just two ingredients: mentioned before nutritional yeast and cashew nuts. Optionally, you can use salt, white pepper, or garlic powder. Remember, be my guest and always experiment with the recipes I present here—change them to your own resonance.

Added cashews are a great source of heart-healthy fats and magnesium, making this sprinkle as nutritious as it is delicious. I’m also pretty sure that cashews will have their own separate entry on my blog in the future, so stay tuned!

Continuing on, you know what you need, but here is how to make it: Pour 5 parts cashew nuts (for example, 150g) and 1 part nutritional yeast (in this example, 30g) into a blender or food processor. You can also add a pinch of salt and/or white pepper and garlic powder to boost the cheesy taste.

Process the mixture in short, controlled bursts, aiming for a fine, sandy texture. Avoid over-processing, as the heat and friction will release the cashew oils and turn the mixture into a paste. I used a 1:5 ratio here, but remember that you can adjust it to your own taste.

Place your freshly blended vegan Parmesan substitute into an airtight container and store it, preferably in the fridge. You can use it the same way as the original version of Parmesan: sprinkle it on your vegan bolognese, fried noodles, sandwiches, or wherever else your imagination takes you.

If you have any experience of your own or have made it differently before, let me and the rest of us know in the comments. Enjoy, and until next time!

Even though it is a very short list and a simple process, I thought I would make an infographic for you: