5-Minute Vegan Cashew “Parm”

Spicy Broccoli Garlic Spaghetti Squash Bowl with Cashew Parm – Healthy Dairy-Free, Oil-Free, Plant-Based Vegan Dinner

Easy | Servings: 8 | Ready In: 5 minutes | Yield: 1/2 cup

This ain’t your typical Parmesan cheese…this is vegan Cashew “Parm!” This healthy, oil-free recipe comes together in just 5 minutes for rich flavor and authentic texture. Kid-approved, this is an essential condiment for your oil-free, plant-based diet. Sprinkle over your favorite Italian dishes like over Gluten-Free Pasta with Marinara, Big ‘Ole Italian Chickpea Salad, or Winter Vegetable Minestrone.

Ingredients

1/2 cup roasted cashews
1/4 cup nutritional yeast
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon garlic granules
1/2 teaspoon dried thyme
salt, to taste

How it’s Done:

To make the 5-Minute Vegan Cashew “Parm”: Place the cashews in a food processor or mini chopper. Pulse 8-10 times, until you have Parmesan-like consistency. Combine the chopped cashews with all of the other ingredients. Enjoy

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Chef’ Katie’s Tips

Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, roasted cashews add rich, nutty flavor, while also bringing healthy fiber and key nutrients. You can substitute with other roasted nuts and seeds (macadamia nuts, Brazil nuts, or sunflower seeds are my favorites).

Food Chopper Recommendation: A small Food Chopper makes it quick and easy to whip up a batch of this recipe. I also use it for chopping garlic, ginger, and making curry pastes.

Raw Version: This version uses roasted cashews to add a layer of rich, nutty flavor. For a raw version, simply substitute with raw cashews.

Freezer-Friendly: Make a big batch of this condiment and store in your freezer for up to 6 months. Sprinkle over lasagna, pasta, or salads, straight from your freezer! Easy, dairy-free eating.