Parmesan cheese was one of my favorites before going vegan. I always hated when I made an Italian dish and didn’t have any on hand to top off the dish. Now I use this Parmesan Cashew Cheese and as long as I have cashews I can make it in less than 5 minters! I love using this stuff not only because it tastes good, but it’s so much easier for your body to digest than regular cheese.
PARMESAN "NUT" CHEESE (VEGAN)
- Blend all ingredients together in a food processor or blender until all mixed together.
- Make sure not to over blend. It's better to pulse in food processor, but blender will work.
- This will last for a while in an airtight container stored in the fridge!