Vegan Cashew Parmesan Cheese

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There is one thing I have really missed on a vegan diet. Parmesan cheese! Being Italian and just a cheese lover in general, I was saddened when pasta dishes suddenly became bland and cheeseless. 

There is imitation parmesan you can buy in the store, but it just doesn't cut it for me, and they're filled with nasty chemicals and preservatives.  I really wanted to use whole foods to recreate this delicious, salty topping. 

I won't bore you with why I chose cashews as the base for this recipe. Cashews just rock, and I use them in all my cheeses! This recipe is incredibly simple and involves no prep. Just toss four ingredients in your blender or food processor and enjoy!

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Vegan Cashew Parmesan Cheese

1 cup raw cashews
3 heaping tbsp nutritional yeast
1 tsp salt
1/4 tsp garlic powder

Put ingredients into your blender or food processor. Blend/pulse until it resembles parmesan. Done! Enjoy!

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Use this on top of pasta, salads or anywhere else you want some cheesy goodness!! Store in an airtight container. It will last about a month in the refrigerator.

 

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