Monday, January 9, 2017

Vegan Parmesan Cheese

Yield: 1 cup

3/4 cup cashews (or pumpkin seeds)
3 tbsp nutritional yeast
1 tsp salt
1/4 tsp garlic powder

1. Add all ingredients to a food processor and pulse until a fine meal is achieved.
2. Store in the fridge. Lasts for several weeks.

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