From Julie Piatt and Rich Roll's
The Plantpower Way: Italia: "Making vegan Parmesan is so easy in this recipe—you just need four ingredients. If you skip soaking the nuts, your cheese will have a firmer texture. It's brilliant and useful, as one can prepare it just as the pasta water is boiling." —Food52
cashews (can be soaked overnight or not)
large garlic clove
In This Recipe
In the bowl of a food processor, place the cashews, miso, garlic, and nutritional yeast. Pulse until mealy in texture.
Store in a glass storage container. It will keep up to 1 week refrigerated.