I have not missed the traditional version since discovering this scrumptious plant-based version of parmesan cheese. 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 keep it fresh and ready to 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 as a nut free alternative.
Makes 1 cup Prep time: 2 minutes Difficulty: Very easy
1 cup (140g) raw cashews or nut/seed of choice ⅓ 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.