Vegan Parmesan

Traditional parmesan isn’t vegetarian as it uses rennet to separate the curds from the whey. You can get vegetarian rennet which is derived from fungal, bacterial or GMO sources, however if you avoid dairy, GMOs or just don’t have any cheese in the house I recommend this vegan parmesan. It is so easy to make, takes 30 seconds and contains just 4 ingredients! It will last in a jar in the fridge for weeks too, so you always have some handy to top your favourite Italian dishes.

Vegan Parmesan

• 50g raw cashews
• 2 Tbsp nutritional yeast
• ¹/3 tsp sea salt
• ½ Garlic Clove/ ¼ tsp Garlic Powder

1. Blend all the ingredients together.
2. Place in a lidded jar and store in the fridge.

Optional extras:

• Basil
• Oregano
• Rosemary
• Thyme
• Chilli

Related posts:

Vegan Tofu Scramble Mushroom Kale and Nut Cauliflower Risotto Homemade Halloumi and Ricotta Cheese Beetroot Carpaccio Buckwheat Blinis