Ingredients

• 3/4 cup raw cashews
• 3 Tbsp nutritional yeast
• 3/4 tsp sea salt
• 1/4 tsp garlic powder

Directions

• 1. Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Be careful not to overblend or it will become a paste. Store in the refrigerator to keep fresh. Lasts for several weeks.
• 2. I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!

Nutrition

Photos