Vegan Cashew Parmesan Cheese

This is how I make nutty, salty, deeply savoury vegan parmesan from the humble cashew. Dairy-based parmesan cheese isn’t vegan or even vegetarian, so this is how you can easily replace it with a four ingredient vegan friendly alternative. It’s perfect for pasta, great for pizza, or a fantastic way to spruce up a salad. You can crush the cashews in a couple of ways. You can employ a mortar and pestle, or pulse blend them until the resemble a flour. Then simply keep the parmesan in an airtight container for a week in the cupboard, or a couple of weeks in the fridge

Makes; 110g Prep time; 10 minutes

You’ll need;

100g raw cashews
Three tablespoons of nutritional yeast
Half a teaspoon of garlic powder
Half a teaspoon of salt

Method;

Grind the cashews into a powder, either with a mortar and pestle or by pulse blending them in a blender or food processor
Pop the ground cashews into a mixing bowl and then add in the rest of the ingredients
Mix well to combine. Store in an airtight container