I didn’t create this recipe, so I won’t take credit for it; although I made a slight modification, I’m just passing it along like a chain letter. To give credit where credit is due is to honor all the raw foodists, vegans and gluten-free bloggers out there whose shoulders, I now stand on. You know who you are and I tip my hat to you. Because you’re the mavericks, the pioneers who spearheaded the raw food, gluten-free, vegan movement back when it wasn’t in vogue. Singlehandedly lobbied the food industry, took the sneers and eyeing-rolling from the unenlightened with a grain of sea salt, and undauntedly persevered. You endured countless hours of kitchen testing, tossed or ate many a failed concoction so that the rest of us—albeit fashionably late to the party—can now benefit from your efforts. And although I am a non-vegan, when it comes to pesto and Caesar salad dressing, I have officially made the switch to vegan parmesan because of this recipe. So I dedicate this post to all of you who made it possible for the rest of us to embrace a cleaner, healthier, and more planet friendly diet. Thank you. Thank you. Thank you.
Recipe notes: Use in place of dry grated parmesan in dressings, on pizza, salads, and pastas. Yields 1-cup. 42-calories per tablespoon. Prep time: 10-minutes
- 1-cup raw cashews
- 3-Tbsp+ 2-tsp nutritional yeast
- 1 1/4-tsp garlic powder
- 1/2-tsp onion powder
- 1/2-tsp dry mustard
- 1/4-tsp Himalayan salt
- Add all ingredients to Cuisinart food processor and pulse on-off to form a fine crumble, but not powdery.
- Refrigerate in air-tight container.
For garlic bread:
- 1/2 cup olive oil
- 1 1/2-tsp aglio olio e peperoncino
- Mix ingredients and spread on bread, liberally sprinkle with V-parmesan cheese.
- Bake @350 till golden brown.
- 1-cup V-parmesan
- 1-tsp aglio olio e pepperoncino
Recipe adapted from the Minimalist Baker.