Easy and Simple Vegan Parmesan Cheese
Ingredients
- 90 g raw cashews
- 9 g nutritional yeast
- 3/4 tsp sea salt
- 1/2 tsp garlic powder
Preparation
Add all ingredients to a food processor and mix or pulse until a fine consistency is achieved.
Store in the refrigerator in an airtight container; it lasts for several weeks.
Use old washed out jars to store and label it up as a tip.
This vegan parmesan is perfect for pasta, sprinkle over fried tofu, add to pizzas, sandwiches and wraps, or top anything as you would cheese and enjoy.
