Makes about a heaped cup
I’m not sure who to credit with the idea of whizzing nuts, salt and nutritional yeast up in a blender to make vegan parmesan, because everyone is doing it.
This is hardly a recipe, just the way I make it. I use it in a lot of recipes so have put it up here as a reference. I sprinkle it very generously on pasta, use it in white sauces, in savoury ‘ricotta’ dishes, quiches, meatballs, arancini and so on.
It takes less than 5 minutes and can be stored in the cupboard for ages. If you don’t have a food processor, it could be done in a mortar and pestle.
1 cup raw cashews
1/3 cup nutritional yeast
1 tsp sea salt
1/4 tsp garlic powder
Put everything into a food processor and whiz until fine. Store in airtight container or jar in the cupboard (or fridge, doesn’t matter).
Oh, and if you’re wondering about that mountain of vegan bolognese in the background, yes I did make that all for myself, but realised how ridiculous a portion size it was a third of the way in. At least now I have lunch in the fridge for the next couple of days.