Vegan Parmesan Hummus {Quick & Easy}
A creamy, dairy-free hummus made with raw cashews and nutritional yeast for a tangy, cheesy flavor that blends in minutes with pantry staples.
Equipment
- 1 Food processor fitted with S blade
Ingredients
Main ingredients
- ½ cup raw cashews
- 1 ½ tablespoons nutritional yeast
- ¼ to ½ teaspoon fine sea salt adjust to taste
- ¼ to ½ teaspoon garlic powder add more if you like garlic
- 15.5 oz canned chickpeas rinsed and drained
- ½ lemon juiced
- ⅓ cup water to help blend it all smooth
- pinch black pepper or smoked paprika optional, for extra kick
- fresh veggies or pita chips for dipping
Instructions
Instructions
- Put raw cashews in the food processor and pulse until ground fine like sand.
- Add nutritional yeast, sea salt, and garlic powder and pulse to combine.
- Add rinsed canned chickpeas, lemon juice, and water. Blend until creamy and smooth, scraping down sides as needed.
- Taste and adjust salt, lemon, or garlic if needed.
- For dried chickpeas, pressure cook first until tender (about 15 minutes), then proceed with blending.
- Serve immediately or chill for later use.
Notes
Try adding herbs like parsley, oregano, or basil. For lower fat, reduce cashews to ¼ cup. Makes about 1½ cups hummus.