Vegan Parmesan Cheese (WFPBNO)
Yields
1 cup
Ingredients
3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder
Directions
- Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
- I love this on top of vegan pizza, pastas, and grains. It's also a great addition to vegan meatballs and can be converted into Mexican cheese by adding spices.
Credit
Minimalist Baker