Cashew ‘Parmesan’
This is one of those items I must have at the ready at all times. It only takes a couple of minutes to make, so it is never a hassle and it always adds that little bit of extra flavour to a salad, baked potato or even a zucchini (courgette) noodle dish. You can even try using other nuts, such as Brazil nuts, almonds, macadamia nuts or hazelnuts for different effects.
Makes 120 g (4½ oz/1 cup).
Ingredients 3
140 g raw cashew nuts
20 g nutritional yeast
1 tsp salt, quality mineral
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Method 2
Add all the , , and to a food processor, and pulse until a grainy texture is achieved.
Store in the refrigerator for up to 2 weeks.
