Hi lovely friends! I have a VERY BIG ANNOUNCEMENT!!! Many of you know I have been working on a cookbook for well over a year now. Well…we are are almost at the finish line now!
And I cannot wait to share more details with you very soon!!! Please stay tuned!!!
In the meantime, I’ve just got to share this vegan parmesan recipe with you! I keep a jar of this in the refrigerator at all times.
It’s perfect over pasta, and great over just about everything – from roasted veggies to baked potatoes. In fact, use this anywhere you used to add the traditional version.
This is nutty, a little salty, a little crunchy and just plain ol’ good.
Here’s how easy it is to make…
1/3 cup raw cashews
1/3 cup unsalted dry-roasted pistachios
1/3 cup unsalted dry-roasted almonds
2 tablespoons nutritional yeast
1 teaspoon kosher salt
1/4 teaspoon garlic powder
Add all ingredients to the bowl of a small food processor, and process or pulse until you have the texture of coarse sand.
Remove blade from base. Store parmesan in the refrigerator in a covered jar. Lasts for several weeks.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen