Cashew Parmesan

I personally love parmesan and its one of the things that I’ve missed most since been dairy free but cashew parmesan has given me one of my pleasures back! Plus since Lauren is lactose intolerant it brings a “cheese” back into our lives without the unpleasant side effects of dairy. It has a similar texture to fine parmesan and a nice nutty, cheesy taste to it. We love adding it to any spaghetti squash dish or to a salad.

It is very easy to make and only takes a couple of minutes, it is so worth the time! This recipe makes more then you need with one meal so put the left overs in a sealed container in the fridge, it will last about a month.


1 cup Raw Cashews
3/4 cup Nutritional Yeast
1/4 tsp Sea Salt


1. Measure out the ingredients
2. Add all of the ingredients to the food processor/blender and mix until cashews are finely chopped
3. Enjoy!