MacNut Parmesan “Cheese”

MacNut Parmesan

MacNut Parmesan

If there was one thing that was tough to give up when I went almost exclusively vegan, it was cheese. I used to eat cheese in every form: melted, sliced, shredded, sprinkled. You name it, I loved it! So when I gave up cheese, I was determined to find ways to substitute my favorites as deprivation was my biggest fear.

That is where this recipe comes in. Recent studies have shown that macadamia nuts contain high levels of important omega 3 fatty acids, along with other important nutrients. Sprinkling a bit of this cheese on your salads, veggies, pastas, popcorn – you name it, will provide you with those benefits and add a dash of flavor as well. I use it to make gluten-free, vegan garlic bread as well (search recipe via search box on site). So yummy!

The nutritional yeast will boost the nutrition with important B vitamins and it will add a cheesy taste to the finished product.

This MacNut parmesan is so simple to make and it will keep for a few weeks in the fridge. Move to a cheese shaker or other container and store in the refrigerator.


I keep my MacNut Parmesan in this cheese shaker and store it in the fridge.

I keep my MacNut Parmesan in this cheese shaker and store it in the fridge.

  • ¼ cup raw macadamia nuts
  • ¼ cup raw cashews
  • 2 heaping tablespoons nutritional yeast
  • ¼ teaspoon Himalayan sea salt


Add all ingredients to a Magic Bullet, coffee grinder or high-speed blender. Process until it is a floury consistency (it only takes a few seconds).

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