I have not missed traditional parmesan cheese since discovering this scrumptious plant-based version! It takes next to no time to whip up and is so yummy on pizza, pasta, salads and in wraps as well as a delicious addition to avo toast and nourish bowls. I like to store mine in a glass jar in the fridge to ensure it's fresh and ready to easily add to my meals. It keeps in the fridge for up to 2 weeks, freeze to store for longer periods. You can use a number of different nuts and seeds to make it: cashews, almonds and brazil nuts are my favourite and sunflower seeds are great as a nut free alternative. x Harry
Makes: 1 cup Prep time: 2 minutes Difficulty: Very easy
1 cup (140g) raw cashews or nut/seed of choice 1/3 cup (35g) nutritional yeast 1 teaspoon garlic powder 1 teaspoon salt
Add all ingredients to your food processor. Pulse until you get a texture like almond meal. Enjoy.