How to Make Vegan Parmesan "Cheese"

by Jennifer Collyer

1 teaspoon of vegan parmesan cheese is very high in magnesium, niacin, phosphorus, riboflavin and thiamin!


  • ΒΌ Cups Nutritional Yeast
  • 1 Cup Raw unsalted cashews
  • 1 Teaspoon Salt
  • Instructions

    Step 1

    Cashews and nooch.

    Step 2

    Add salt to food processor.

    Step 3

    Smaller blades the better.

    Step 4

    Quick blend.

    Step 5

    Keeps 2 months in an airtight container refrigerated.