Pictured atop my ‘Aubergine & Tomato Pasta’ this is really a revelation. This vegan, raw Parmesan takes no time to make and can store in the fridge for about a month. I have used it in lots of different ways and also eaten it on its own!
Thank you to Buffy at ‘Be good organics’ for sharing the recipe
1 food processor
1 cup of raw cashews
2 tbsp of nutrional yeast
3/4 tsp Sea salt
1 tsp of onion or garlic powder (optional)
I actually used 1 tsp of onion salt as I had it in the cupboard
Method to the madness
Simply process all the ingredients until you get a fine crumb
Use as you would parmesan!