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 pasta. Yields 1-cup. 42-calories per tablespoon. Prep time: 10-minutes

Ingredients:

• 1-cup raw cashews
• 1/2-cup nutritional yeast
• 1 1/4-tsp garlic powder
• 1/2-tsp onion powder
• 1/2-tsp dry mustard
• 1/4-tsp Himalayan salt

Preparation:

1. Add all ingredients to the food processor and pulse on-off to form a fine crumble, but not powdery.
2. Refrigerate in an air-tight container.

 

For garlic bread:

• 1/2 cup olive oil
• 1 1/2-tsp Aglio olio e peperoncino

Preparation:

1. Mix ingredients and spread on bread, liberally sprinkle with V-parm cheese.
2. Bake @350 till golden brown.

Pizza Topping

• 1-cup V-parm
• 1-tsp Aglio olio e pepperoncino

Combine ingredients

Recipe adapted from The Minimalist Baker.