An easy, delicious, and nutritious Vegan “parmesan” recipe that goes well on pizzas, pasta, avo toast and more! It’s a great dairy-free, low fat alternative to parmesan and also rich in B vitamins and protein. Make a batch and use it for up to 4 weeks!

4 Simple Ingredients:

3/4 cup raw cashews

3 Tbsp Bragg nutritional yeast?

3/4 tsp sea salt

1/4 tsp garlic powder

Instructions: Add all ingredients to a food processor and pulse until a fine meal is achieved (pulsing avoids the cashews turning into butter!).

Store in the refrigerator to keep fresh. Lasts up to 4 weeks.