Description
A small batch vegan parmesan cheese topping to sprinkle over your favourite pasta dishes. 3 ingredients and 2 minutes to make!
Ingredients
Scale
- 3 raw cashews (or macadamia nuts)
- dash of salt (maximum 1/16 tsp)
- 1/2 tsp nutritional yeast
Instructions
- Carefully grate cashews using a microplane.
- Stir in salt and nutritional yeast. *Ensure the parmesan is stirred or shaken before use to make sure the salt is evenly distributed. Otherwise it can fall to the bottom and end up all in one serving!
- Sprinkle over pasta dishes like my Dairy-Free Fettuccine Alfredo.
- Store leftovers in an airtight container on the counter or in the fridge for longer storage.
Notes
Macadamia nuts are softer than cashews and look very similar to parmesan when grated. I most often have cashews in my pantry but if you have macadamia nuts those will be perfect!
Approximate cost: $0.12 CAD vs. roughly $0.50 for 2 tbsp shredded parmesan cheese.
- Category: Thrifty How-Tos
- Method: Raw
- Cuisine: Italian