Vegan | "Parmesan Cheese"
Posted on October 15, 2019
Use anywhere you would use Parmesan cheese.
Yield: about 1 cup
Ingredients
3/4 cup raw cashews
3 tablespoons nutritional yeast
3/4 teaspoon kosher salt
1/4 teaspoon garlic powder
Method
Put all ingredients in a mini-chop, blend until a fine meal.
Keeps 3 to 4 weeks in the refrigerator or 3 months in the freezer.
(Ref. "How to Make Vegan Parmesan Cheese" recipe, Minimalist Baker blog.)