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Prep time
5 minutes
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Makes
1 cup
Author Notes
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
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Ingredients
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1 cup
cashews (can be soaked overnight or not)
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2 tablespoons
miso paste
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1
large garlic clove
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1/4 cup
nutritional yeast
Directions
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In the bowl of a food processor, place the cashews, miso, garlic, and nutritional yeast. Pulse until mealy in texture.
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Store in a glass storage container. It will keep up to 1 week refrigerated.
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