Recipe courtesy of Michael Symon

Dairy-Free "Parmesan" Cheese

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  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1 1/4 cups



  1. 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.