So Much Cheese – Cashew Parmesan

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So Much Cheese – Cashew Parmesan

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  • Show Name

So Much Cheese

  • Show Name

So Much Cheese

  • Show Date
January 18, 2025
  • Show Date
January 18, 2025
  • Cook

Canan Orhun

  • Cook

Canan Orhun

  • Ingredients

makes 1 cup
adapted from Rouxbe Plant-based Professional Cooking Course curriculum

  • ✓ 3/4 cup raw cashews, (or almonds and/or pine nuts, in the show I used cashews)
  • ✓ 1⁄4 to 1⁄2 teaspoon onion powder
  • ✓ 1⁄4 to 1⁄2 teaspoon garlic powder
  • ✓ 1⁄4 teaspoon salt ( I use iodized table salt)
  • ✓ 3 tablespoons nutritional yeast
  • Instructions
  1. Cashews, almonds and/or pine nuts can be used in this recipe, a mixture of all 3 nuts is also delicious.
  2. In a food processor, grind/pulse the nuts into a fine meal. Note: Do not over pulse the nuts, or they will become very greasy and turn into more of a nut butter.
  3. Add the remaining ingredients and pulse once or twice to combine.

NOTES:
Please adjust the onion and garlic powder, and the amount of salt to your taste. The
nutritional yeast is also salty, so use caution when adding extra salt.
This mixture will last for several weeks in the refrigerator, especially if you have avoided
turning it into a paste during the blitzing process.

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