This is the perfect addition to the top of many baked meals! It’s a quick and easy 5 minute process from start to finish! Literally 5 minutes!
Tip : Great for use on pizza, salads, pasta bakes, potato bakes or any other vegetable baked dishes.
To start making the Cashew Parmesan, just add the raw cashews and the nutritional yeast to a processor and process until crumbles are light and fine.
To start making the Cashew Parmesan Breadcrumbs you need to just add in the slices of bread after you blend the cashews and nutritional yeast to a fine texture. Pulse the bread but not too fine. You want it kinda clumpy.
Store in a sealed container up to 1 week
You could use this recipe with my Vegan Eggplant Stacks with Cashew Cheese or my Vegan Inside Out Eggplant Parmesan Stacks. I also made a Vegan Meatball Marinara Sandwich with Cashew Cheese that this would go with so well.
| Prep Time | 5 minutes |
| Servings |
cup
|
- ½ cup Raw Cashews
- 4 tablespoons Nutritional Yeast
Ingredients
Vegan Cashew Parmesan
|
|
- Add cashews and nutritional yeast to a processor, process until fine crumbles.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
