Homemade version using cashews and store bought options.
Homemade (original recipe here: vegan parmesean )
- Put all ingredients in a food processor and blend til smooth.
- Add to a lidded jar and store in fridge for a few weeks.
PICS AND TIPS:
This is actually almond flour parmesean instead of cashews. Used on top of a cold Italian pasta salad.
Here’s how I crush my raw cashews if i don’t feel like cleaning my food processor or i juat want to make a single serving. It’s super fancy 😉 sometimes I’ll use the hammer.
Nutritional Yeast (Amazon link)
This is our favorite nutritional yeast because it’s not fortified with synthetic vitamins.
Mix it all up and keep in a lidded container in the fridge for several weeks.
There are great store bought vegan options as well.