Prep 5 mins
Cook 0 mins
A great recipe from Melody Pretttyman. This takes the place of Parmesan cheese wonderfully.
- 1 cup blanched almond
- 1⁄2 cup nutritional yeast flakes
- 1⁄3 cup raw cashews (or pine nuts)
- 1 teaspoon lemon juice
- 1⁄2 teaspoon salt
- Place all ingredients in food processor and pulse until smooth.
- Pour into container and store in refrigerator.
- Add to your favorite recipe.
I brought this Vegan Parmesan Cheese with me to Olive Garden to eat with the salad...delicious.