This vegan parmesan blends perfectly with pasta dishes, vegetables even to add to sauces.
- 1 cup raw cashews or raw almonds
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt
- We start by chopping very finely the cashew nuts with the help of a food processor or a blender.
- Add the nutritional yeast and salt, and chop again until the ingredients are well integrated.
- Store in a covered container in the refrigerator up to 2-3 weeks or longer. Perfect for toppings things like pizza, pasta, lasagna and more!