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.  

It goes great on top of a Caesar salad, Lasagne or any other Italian dish! I promise you won't miss the processed stuff you buy from the grocery store!

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PARMESAN "NUT" CHEESE (VEGAN)

Please use all organic ingredients when possible!

Course Side Dish

Cuisine Italian

Prep Time 2 minutes minutes

Cook Time 1 minute minute

Total Time 3 minutes minutes

Author Megan Lawson

Ingredients

• 1 cup cashews
• 1/2 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp sea salt

Instructions

• 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!