Recipes, Savoury

SIMPLE ‘PARMESAN’ | wholefood & plant-based

I have not missed traditional parmesan cheese since discovering this scrumptious plant-based version! It takes next to no time to whip up and is so yummy on pizza, pasta, salads and in wraps as well as a delicious addition to avo toast and nourish bowls. 

I like to store mine in a glass jar in the fridge to ensure it's fresh and ready to easily add to my meals. It keeps in the fridge for up to 2 weeks, freeze to store for longer periods.

You can use a number of different nuts and seeds to make it: cashews, almonds and brazil nuts are my favourite and sunflower seeds are great as a nut free alternative. 

x Harry
Makes: 1 cup 
Prep time: 2 minutes  
Difficulty: Very easy
1 cup (140g) raw cashews or nut/seed of choice 
1/3 cup (35g) nutritional yeast 
1 teaspoon garlic powder 
1 teaspoon salt 
Add all ingredients to your food processor. Pulse until you get a texture like almond meal. Enjoy.

3 thoughts on “SIMPLE ‘PARMESAN’ | wholefood & plant-based

  1. Katja says:

    hands down the best parmesan ‘alternative’ I have come across. I used it on pasta dishes and salads/wraps and it is simply delicious. I am very happy and grateful I came across this recipe. Thank you

  2. AngelaKin says:

    Addicted to this deliciousness!!!! Yumm..

    1. Harry says:

      Ahhh that is the best to hear! Thank you Angela! 🙂

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