From the kitchen
Cashew Parmesan
A savory, umami-rich cashew and nutritional yeast blend that stands in for grated Parmesan.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 cup Raw Cashews
- 1/3 cup Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Salt
Method
- Combine the cashews, nutritional yeast, garlic powder, and salt in a food processor.
- Pulse until the mixture reaches a fine, grated-cheese-like texture, being careful not to over-process into a paste.
- Store in a sealed jar in the refrigerator.
- Use within 3 weeks.
- Sprinkle over pasta, salads, or roasted vegetables.
Kitchen note
This is one of the only recipes in this book using raw, unsoaked cashews, since the goal here is a dry, granular texture rather than a cream.
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