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.
http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/
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