4-Ingredient Vegan Parmesan
- 1⁄2 cup cashews
- 2 Tbsp nutritional yeast
- 1⁄4 tsp garlic powder
- 1⁄2 tsp sea salt, plus more to taste
- Add the cashews, nutritional yeast, garlic powder and salt to a blender.
- Pulse in 5-second increments until it reaches a sandy texture. Taste and season with a little more salt if needed.
- Keep this Parmesan stored in an airtight container at room temperature for 2 weeks or in the refrigerator for up to 2 months.
Who says preparing vegan, gluten-free meals has to be so hard? Get back to enjoying your time in and out of the kitchen with Effortless Vegan. Painless to prep, simple to cook and completely plant based and gluten free, these delicious recipes focus on full flavors, clean eating and efficiency.
Sarah Nevins
Sarah Nevins is the voice, author, photographer, recipe developer and self-taught cook behind A Saucy Kitchen and author of Effortless Vegan. Her mission is to provide easy and delicious gluten-free recipes for people who like eating healthy, but get distracted by cookies. Though originally from the US, she now lives in Sheffield, England with her husband, Mike, and their greyhound, Paddy.
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