Vegan Parmesan
Ingredients
- 1 cup (150g) raw cashews
- 1/4 cup (15g) nutritional yeast
- 1/2 tsp garlic powder
- A few cracks of salt & pepper (for over 12 months)
Instructions
- Add all ingredients to a blender and blitz till a soft flour like consistency, ensuring there are no chunks of cashews left (choking hazard).
- Store in a container in the fridge for 3-4 weeks.
Notes
It needs to be garlic powder not fresh otherwise it goes overpowering in flavour and is not the right consistency.
You can use other add ins instead of or with the garlic powder like onion powder or Italian herbs for another flavour boost.