Vegan parmesan - cheese topping with cashews and nutritional yeast
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Składniki
  • 100g cashew nuts
  • 25g nutritional (5 tablespoons)
  • 1 teaspoon garlic
  • ⅓ teaspoon salt (or more according to your preference)
Wykonanie
  1. All the ingredients put in a blender and pulse to obtain a powder. Do not blend too long, don't let cashews to turn into peanut butter. Store in the refrigerator, closed. Parmesan is good for consumption within a few weeks.
Recipe by Karolina Gawrońska - Fundacja Roślinna at https://karolinagawronska.pl/vegan-parmesan/