Toni’s Vegan Parm (esan)

May 16, 2016
Toni’s Vegan Parm (esan)
Serves: N/A
  • 1 cup raw cashews, not roasted and salted
  • 1 cup slivered blanched almonds
  • ½-3/4 cups flaked nutritional yeast (nooch)
  • 1 teaspoon fine salt
  • ½ teaspoon ground garlic powder (not garlic salt) more to taste

Place all of the ingredients in a food processor bowl and process for a little under a minute, until the nuts and “nooch” are very fine. A finer blend will “melt” better into hot foods… Go slow… The parm should just begin to stick to itself and fall away from the sides of the processor bowl.

Use on everything! Store the parmesan in a tightly covered container in the fridge. Lasts for a month or more.

This recipe calls for flaked nutritional yeast. If you prefer powdered, simply cut the measure by half and add more or less to your taste…

To learn more about Nutritional Yeast, click here.

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