We’ve heard it all a million times, it’s the thing everybody asks me when I say I’m plant based ‘how do you cope without cheese’. Well, pretty easily if im perfectly honest. However there are times when I need a cheese substitute, like for my recently posted Easy Vegan Cauliflower Cheese, or when if I’m tucking into a plate of pasta, a cheesy topping is a must. I discovered vegan Parmesan cheese a while back and have tweaked various recipes to make the one I like best. My favourite thing however about this indulgent snack is that it’s full of nutrients and good for you. B vitamins, and proteins make up most of this delicious topping for pasta, salads, pizza, and plenty more, with the added bonus of being so so easy to make. Once made store in an airtight container, in a cupboard for up to a month.
1 cup of cashew nuts
1/4 cup of hemp seeds
3 tablespoons of nutritional yeast
1 teaspoon himalayan or sea salt
1 teaspoon garlic granules
Simply place all ingredients in a food processor/ blender and pulse until a coarse texture is achieved. Add more of any of the ingredients for your own personal taste and touch.