Raw Vegan Parmesan Cheese
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 6
- ½ cup cashews or pine nuts
- 3 Tablespoons nutritional yeast
- ½ teaspoon salt
- Add all the ingredients into the food processor.
- Pulse until it becomes fine parmesan like granules.
- Store in an air-tight container.
Feel free to substitute other mild flavored nuts or seeds, i.e. pine nuts.
Keeps for 2 weeks.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-parmesan-cheese/
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