THE NUMBER ONE PARMESAN CHEESE
This is by FAR the best parm cheeze recipe combination I’ve made. You’re going to thank me. Five ingredients, one step.
Total time: 2 minutes
Makes one and half cups.
- 1 cup raw cashew pieces
- 1/2 cup nutritional yeast
- 2 Tbls. pine nuts
- 1/2 tsp. onion powder
- 1/8 tsp. kala namak (black mineral salt)
- Put all ingredients in a high powered blender and blend until all nuts are broken down and it resembles parmesan cheese.
Recipe Notes: I keep my ground cheeze in an airtight container with a non-toxic silica gel pak. While it doesn’t last that long around my house, it will keep fresh in the fridge for at least 2 weeks.
The black mineral salt is an optional ingredient, but if you have it on hand, it gives the cheese a slightly ‘eggy’ edge that may replicate more authentic dairy cheese.