Nutty Parmesan Cheese

Making your own plant-based cheese couldn’t be easier! Cashew or Brazil nuts are perfect for this recipe as they’re milder in flavour compared to other nuts, their creamy nature gives a great texture to this cheese alternative. Similar to Italian parmesan cheese, this version is tasty sprinkled over pasta, risotto, lasagne or gnocchi and adds texture as a topping.

Created by:
30 mins
Beginner
15 SERVERS

Nutrition per serving

Energy

83.9 kcal

Fat

5.9 g

Saturates

1.1 g

Carbs

3.9 g

Sugars

1.2 g

Fiber

1.3 g

Protein

3 g

Salt

0.2 g

Nutrition per serving

Energy

83.9 kcal

Fat

5.9 g

Saturates

1.1 g

Carbs

3.9 g

Sugars

1.2 g

Fiber

1.3 g

Protein

3 g

Salt

0.2 g
0%

PREP TIME

15 min

0%

COOK TIME

15 min

0%

TOTAL TIME

30 mins

Ingredients

Ingredients:

Method

  1. 1. In a food processor, add the nuts, hemp seeds, nutritional yeast, garlic powder and salt.
    2. Next, turn the machine on and start to pulse several times until the mixture resembles breadcrumbs.
    3. Continue to pulse until the mixture is coarse.
    4. Transfer to a glass jar or airtight container, store in the fridge for up to 1 month.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Hemp seeds are a highly nutritious alternative to flax seeds, rich in fibre and antioxidants. They have a nutty flavour and are an excellent source of plant-based protein.

Ingredients

Ingredients:

Method

  1. 1. In a food processor, add the nuts, hemp seeds, nutritional yeast, garlic powder and salt.
    2. Next, turn the machine on and start to pulse several times until the mixture resembles breadcrumbs.
    3. Continue to pulse until the mixture is coarse.
    4. Transfer to a glass jar or airtight container, store in the fridge for up to 1 month.

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