When I changed my diet, the two things I struggled to give up were cheese and cereal. It was plain hard; so you know the loud Hallelujah and Amen that came with this recipe!
Again, I am not against ethically sourced food products so I am not saying never eat cheese in your life! Please, spare my life. laugh out loud.
This french girl from school came over to the house this past weekend and asked: “why are you calling it parmesan when it’s not even parmesan?”.
Hahahaha! The irony, right? But isn’t that the thing with all these vegan dishes? You call it by its name.. prefix #Vegan! It should make food sense, I think! 😉
This recipe is simple and tasty! Can’t go wrong when you have these two words on one plate. And it goes so well with the Zucchini Noodles and Avocado Pesto recipe too!
Here it goes!
VEGAN ‘PARMESAN’ Recipe:
1 cup of cashews
31/2 tbsp of nutritional yeast (NOT Baker’s yeast, please)
–Side story: So funny thing is I have had tons of nutritional yeast from 2 years ago when I changed diets and wanted to have everything that other plant-based eaters had. Turns out, I didn’t like the taste of nutritional yeast so much. I left them in our kitchen cabinet and when a recipe called for them, I would avoid the recipe entirely! laugh out loud! Well, thank God they didn’t expire because most ‘cheesy’ plant-based dishes need nutritional yeast! Frugal Nancy over here wasn’t trying to buy another so I actually reached out to my sister and asked her to bring me my long lost love whom I once neglected ALL THE WAY FROM GHANA!
You know what? This must be the real meaning behind “reunited and it feels so good!”. Because it surely does!!! —
Okay, back to our list of ingredients. 😀
1/4 tsp of garlic powdersalt to taste
Put all ingredients in high-speed blender or food processor and pulse/blend until you get a fine meal.
Simple and easy!! As it should be!
*This recipe was adapted from a fellow blogger- Minimalist Baker