Gluten Free · Paleo Diet Friendly · Recipes · Sauces · Side dishes

Cashew ‘Parmesan’ 

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

Equipment required 

1 food processor

Shopping list 

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!

ENJOY!

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