Quick Vegan Parm

This Parmesan-style cheesy topping can go on anything as a crust, in creamy sauces for pasta, basically anywhere you want a salty, cheesy hit. The method? Measure, blend, eat. No nonsense.

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Quick Vegan Parm

Author: Chris Unwin

Prep time: 2 MinTotal time: 2 Min

A 4-ingredient, cashew-based, vegan Parmesan alternative

Ingredients

• 120g Cashews
• 3 heaped tbsp Nutritional Yeast ("Nooch")
• 1 tsp Garlic Granules or Powder (I use granules for a coarser finish)
• 1/2 - 3/4 tsp Sea Salt, to preference

Instructions

1. Put everything in a blender / food processor (we just use the Nutribullet)
2. Pulse a couple of times, shake and then pulse again until it resembles crumbled parmesan cheese (don't pulse too much or blend too long or the natural oils will be released from the cashews and it'll clump up)
3. Serve on stuff