Vegan Parmesan Cheese

I know, how can you mess with cheese? You just might be surprised. This vegan version is cheesy thanks to the nutritional yeast and crumbly from the pulverized nuts/seeds.

With thanks to Angela Liddon of Oh She Glows Every Day

Vegan, gluten-free, nut-free option, soy-free, grain-free, oil-free

Prep Time: 5 minutes

Makes 3/4 cup (175 ml)

1/2 cup (125 ml) raw cashews or raw pepitas (pumpkin seeds)
2 Tbsp (30 ml) nutritional yeast
1/4 to 1/2 tsp (1 to 2 ml) fine sea salt, to taste
1 clove garlic, or 1/4 tsp (1 ml) garlic powder, or to taste
  1. If using fresh garlic, mince it in a mini food processor. Add the cashews or pepita seeds, nutritional yeast, salt, and garlic powder (if not using fresh garlic). Process until a coarse meal forms. The parmesan will keep in an airtight container in the fridge for up to 2 weeks.

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