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.