Cashew-Garlic Parmesan


20160122 - Homemade Staples 01824


Cashew-Garlic Parmesan

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free


A delicious plant-based twist on Parmesan cheese! As the Frank's hot sauce lady says, "I put that $hit on everything!" This cashew-garlic combo is so tasty sprinkled on pasta, salads, soup, roasted veggies, and more. I love using fresh garlic in this recipe because the garlic flavour really pops, but if you're sensitive to raw garlic you may want to start with half a small clove.

1 cup
Prep time
Cook time
0 Minutes


  • 1 small garlic clove
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1/4 to 1/2 teaspoon fine sea salt, to taste


  1. Mince the garlic in the food processor. Add the cashews, nutritional yeast, and salt into a food processor. Process until a coarse meal forms. Serve sprinkled on top of salads, soup, casseroles, pasta, roasted veggies, and more. Leftovers will keep in an airtight container in the fridge for about a week or so.

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{ 12 comments… read them below or add one }

1 Chuck Jerram November 7, 2017



2 Jimena Alonso December 5, 2017

Hi, I bought your recipes app, I would like to know I f you have any suggestions for a substitute of coconut. I don’t like coconut at all, in any form, please help! Since a lot of the recipes have coconut. I am vegetarian but not vegan, what could I use instead.

Thank you


3 Angela (Oh She Glows) December 6, 2017

Hey Jimena! It really depends on the recipe and the type of coconut product used. If you let me know a specific recipe you’re looking for a substitution I can try my best to troubleshoot. :)


4 Melissa December 12, 2017

Hi! I’ve seen multiple recipes for this and they all use garlic powder – so glad you use raw garlic because I do too! It makes a big difference. I make a larger quantity because we use it on everything too! But I mix it up a bit differently, thought I’d share: 1 cup cashews, 1/2 c hemp seeds, 1/3 c nutritional yeast, 1 clove garlic, some lemon zest (adds that tang that we used to get from parm) and some sea salt.


5 Angela (Oh She Glows) December 13, 2017

Hey Melissa, Yes, the fresh garlic does WONDERS! And omg, I love the lemon zest idea..trying this next time!


6 Juliet December 13, 2017

I love this! I’ve been making my own version for a while and my boys love it, I put it on everything, lol. Tried it with almonds once and it was gross, fyi :)
Sometimes I put a variety of dried seaweeds in too, for trace minerals! I’m definitely putting raw garlic in my next batch, thank you!


7 Angela (Oh She Glows) December 13, 2017

Thanks Juliet! So happy you and your boys love it. I make it with all kinds of nuts and seeds and have yet to stumble on a combo I don’t love!


8 Amy January 1, 2018

Hi there,

Mine ended up being creamy and not flake like, any suggestions?


9 Angela (Oh She Glows) January 2, 2018

Hey Amy, Sorry to hear that! It sounds like it may have been processed for too long (into cashew butter territory)? My suggestion next time would be to process it for a short amount of time, and maybe even pulse it for better control. It should look like coarse sand. Hope this helps!


10 ArturoRandle January 5, 2018



11 June January 14, 2018

I have both of your cookbooks and love them. Looking forward to a third one. Are you still using the Cuisinart 14 cup food processor? I need to buy a new processor and I am sure that you use a good one. Would love to know. Thank you, June


12 Angela (Oh She Glows) January 15, 2018

Hi June, Thank you so much for the cookbook love! Yes, I’m still using the Cuisinart, however I can’t recommend it. I don’t know if their quality has gone down in recent years, but my machine is broken in two different areas (one of which was fixed), so I dont think I would buy it again. I’ve heard from a reader that they love their Hamilton processor, so I may look into that brand when this one kicks the bucket.


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