Vegan Parmesan Cheese
Vegan parmesan cheese alternative perfect for sprinkling on pasta, roasted vegetables, salad and risotto etc. Recipe makes around 50g "cheese" and can easily be doubled or tripled to make a larger batch. Will keep for up to 1 month in a sealed jar or container in a cool, dry place.
- 40 g ground almonds or crushed cashews
- 2 tbsp nutritional yeast
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- Pinch of salt
- Add everything to a small blender and blend for a few seconds. Taste and add more salt/onion/garlic/nutritional yeast as needed. Sprinkle and enjoy!