Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Dairy-Free "Parmesan" Cheese
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 0 mg
- Sodium
- 120 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 0 mg
- Sodium
- 120 mg
Ingredients
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Directions
- In a blender or food processor, pulse the cashews, nutritional yeast, garlic powder and salt until the mixture has the consistency of fine crumbs and resembles freshly grated Parmesan cheese, about 10 times. Refrigerate in an airtight container for up to 3 weeks.
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