Vegan Parmesan

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This is an easy, 4-ingredient recipe that can be used as a salty, cheesy topping for pasta, pizza, salads and more! It forms a fine, dry crumble that is perfect for sprinkling and has a delicious, cheesy taste.

If you’ve avoiding or sensitive to dairy, it is a perfect alternative that tastes a lot better than the shelf-stable “stinky cheese” that comes in the green canister.  Nutritional yeast lends the cheesy flavor, while salt and garlic bring in the savory notes.  The base is made with simply ground, raw cashews.

It keeps in the refrigerator for several weeks and can be pulled out to sprinkle on homemade crackers or dip.

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Vegan Parmesan

2/3 c. raw cashews

1 1/2 T. nutritional yeast

1/2 t. salt

1/8 t. garlic powder

Combine all ingredients in a blender and pulse until it forms fine crumbs.  Sprinkle fresh over food or store in the refrigerator, covered, for several weeks.

 

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