Is your dish of pasta missing something? Give this super easy vegan parmesan a try. As simple as 4 ingredients and a blender!
This recipe is for a full jar of parmesan. You can keep it in the fridge for up to 6 months. You can use it to season any dish you would season with real parmesan. Once you’ve tried it, you will have always a jar ready!
- 150 g raw cashews
- 3 Tbsp nutritional yeast (What is this ingredient?)
- 1/2 tsp salt
- 1 tsp garlic powder
- Raw cashews: You can try with other raw nuts, the neutral the flavour, the better. You can also use roasted and salted cashews, omitting the 1/2 tsp of salt.
- Put all the ingredients in a blender and process until you get a granulated texture.
Keep it in an airtight container (e.g: a glass jar) in the fridge for up to 6 months. You can use it to scatter over pasta dishes or as an ingredient in vegan pesto.