One of the hardest thing to give up when I decided to “go Vegan” was cheese. I LOVE cheese! Like, my parents bought me a block of cheese one year at Christmas when I was younger.
It didn’t last long. Maybe a couple days. It was a big block of cheese.
Though I’ve cut down on the amount of cheese I eat over the years, it was still hard to give up. Especially when it came to pasta! So when I found this recipe for Vegan parmesan “cheese”, I was curious… and I was pleased!
Really? It was quite good! And the best part was it used some cashews I had kicking around the house that I needed to get rid of… and the rest I have in the house all the time!
- 1 Cup raw, unsalted cashews
- 4 Tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp garlic powder