This is by FAR the best parm cheeze recipe combination I’ve made. You’re going to thank me. Five ingredients, one step.

Total time: 2 minutes

Makes one and half cups.


  • 1 cup raw cashew pieces
  • 1/2 cup nutritional yeast
  • 2 Tbls. pine nuts
  • 1/2 tsp. onion powder
  • 1/8 tsp. kala namak (black mineral salt)


  1. Put all ingredients in a high powered blender and blend until all nuts are broken down and it resembles parmesan cheese.

Recipe Notes: I keep my ground cheeze in an airtight container with a non-toxic silica gel pak. While it doesn’t last that long around my house, it will keep fresh in the fridge for at least 2 weeks.

The black mineral salt is an optional ingredient, but if you have it on hand, it gives the cheese a slightly ‘eggy’ edge that may replicate more authentic dairy cheese.