Vegan Parmesan Cheese
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A nutritional vegan take on parmesan cheese, easy to make and great on pasta dishes! Recipe taken from Minimalist Baker.
You’ll need a blender.
Makes 16 servings
Ingredients (when in italics available from the van)
100g cashew pieces (£1.50)
3 tablespoons nutritional yeast (approx 39p)
1/2 teaspoon veg bouillon (approx 7p)
3/4 teaspoon sea salt (approx 5p)
Total cost from Incredible Bulk approx £2.01
Method
Place all ingredients in blender and blend until a fine meal is achieved.
Store in sealed jar in fridge to keep fresh, lasts several weeks.
Zero Waste Tips
This is a great plastic free alternative to parmesan which is hard to find not wrapped in plastic!