Vegan Parmesan Cheese
Ingredients
- 110 g (¾ cup) raw cashews
- 12 g (4 tbsp) nutritional yeast or more. go for it.
- 20 g (2 tbsp) raw pine nuts
- 15 g (1 tbsp) chopped green olives (~5 olives) patted dry
- ¾ teaspoon table salt flavoured/smoked salt works beautifully
- lemon zest or juice untested
- ½ tbsp White miso paste optional
Instructions
- Adjust oven rack to middle position and heat oven to 275°F/140°C/Fan 120°C degrees. Process cashews, nutritional yeast, pine nuts, olives, miso (if using) and salt in food processor until finely ground, about 1 minute, scraping down sides of bowl as needed.
- Spread mixture on rimmed baking sheet in even layer. Bake until mixture is light golden and dry to the touch, about 20-30 minutes, (30-40 if using miso too), stirring mixture and rotating pan halfway through baking.
- Let mixture cool completely, about 15 minutes. Break apart any large clumps before serving. (Parmesan substitute can be refrigerated for up to 1 month.)