This REALLY simple recipe was taken from Oh She Glows Every Day cookbook by Angela Liddon (her books are totally my favorite and were an amazing gift from one of my best friends!). If you want some plant-based parmesan to add on top of your salad, pasta, soup, or any other meal, this easy 4 ingredient version takes about a minute to make and will last in your fridge for a couple weeks in an airtight container. I have another version of "pecan" parmesan on my blog as well that I also like, but I found this version even easier and quicker to blend because all the ingredients are dry. It's fun because you can use cashews or pumpkin seeds for a nut-free version (or depending whichever you happen to have on hand). Enjoy!
Ingredients:
1/2 cup raw cashews OR raw pepitas (pumpkin seeds)
2 tablespoons nutritional yeast (feel free to add a little more if you're obsessed with nooch like me!)
1/4-1/2 teaspoon sea salt to taste
1 clove of garlic or 1/4 teaspoon garlic powder (or to taste)
Directions:
Throw everything in a small food processor or blender and pulse until a fine powder forms. Wallah- you're done! Enjoy topped on any meal and store in an airtight container in the fridge for up to 2 weeks.
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