Dairy Free Parmesan Cheese

 

 

 

 

  • 3/4 Raw Cashews Pieces
  • 3 Tablespoons Nooch (Nutritional Yeast)
  • a few hearty grinds of salt
  • 1/4 teaspoon garlic powder (optional)

Throw all ingredients into a food processor and pulse to a fine meal. Et voila - Homemade Vegan Parmesan Cheese! Pop into an airtight container and store in the fridge for up to 3 months.

Besides the obvious platform of pasta - I love this sprinkled over salads - vegan caesar!, toast with avocado or hummus, on rice cakes with a bit of lemon - possibilities are endless.