How to make raw vegan parmesan cheese

In a non-nutshell – this is the recipe that you want to get your hands on real quick! It’s the secret topping to my Raw Spaghetti Bolognese that really makes the dish. It’s a fab non-dairy switch-out that everyone loves and it’s so easy to make it’s kind of embarrassing to call it a recipe. Nonetheless, here it is:

Ingredients

  • 1 cup cashews (activated or dry – but not soaked)
  • ½ cup nutritional yeast flakes
  • 1 teaspoon Himalayan salt

Method 

In a food processor break down all the ingredients until it resembles crumbly cheese. Start with the nuts and then add the flakes later. Don’t process for too long or the nuts will release their oil and you will get a paste.

Assemble your dish, dress with fresh basil and parsley and pucker up for a spaghetti kiss.

Store in an airtight glass jar for up to 5 days. Keep in the fridge.

 

I hope you love love love it as much as I do! Feel free to share this recipe on social media and if you make it tell me how you get on! I would love to see your comments below x

If you’d like the full collection of these recipes they are featured in my Raw Amour ebook.

Keeping it juicy & raw

 

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