VEGAN PARMESAN “CHEESE”
This recipe is so easy to make. I keep a batch in the freezer and use it when I make pasta, pizza or salads. The recipe is by Dana Shultz and her blog is called “Minimalist Baker.” She states on her site that her recipes either require 10 ingredients or less, 1 bowl, or 30 minute or less to prepare.
There are many reasons to avoid dairy. Read this brief blog article by Neal Barnard, MD of “Physicians Committee for Responsible Medicine” about some of the hazards of dairy: Five Frightful Facts About Cheese
VEGAN PARMESAN “CHEESE”
Ingredients
3/4 cup raw cashews
3 Tablespoons nutritional yeast
3/4 teaspoon sea salt
1/4 teaspoon garlic powder
Instructions
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. (Sometimes I pulse in my high speed blender.)
Store in the refrigerator to keep fresh. Lasts for several weeks.