dairy-free parmesan

{vegan, gluten-free, dairy-free, soy-free}

We enjoy traditional parmesan cheese and usually splurge on our Sunday pizza nights.  But, as we typically eat a plant-based only diet, it has become more difficult for our stomachs to tolerate dairy.  For everyday eating, I whip up this dairy-free parmesan to top off pasta, pizza, salad or just sprinkle over sliced avocado.  There are a lot of variations of dairy-free parmesan, but this one from Marie Laforêt's Vegan Bible is one of my favorites. I usually double this recipe and store it in the refrigerator, in a mason jar (2 cup/400 ml) . 

Note to chef: use a food processor. I learned the hard way not to use the trusty ol' immerision blender, unless you want bits of cashew and sesame seeds flying everywhere!  Touché food processor, I still need you.  

You want to process the ingredients into a fine-grain powder, but not too much so that your cashews start to turn into a butter. 

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Total: 5 minutes | Yields about one cup

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//Tools//

food processor

measuring cup/spoons

//Ingredients//

1 cup/150 g cashews

1 tablespoon nutritional yeast

1 teaspoon white sesame seeds

1/2 teaspoon salt

//Directions//

1.  Combine all ingredients into a food processor.  Pulse until mixture becomes fine* (see photo above).  Enjoy!

//Notes//

*Be careful not to leave your food processor unattended while mixing the ingredients--your cashews will turn to nut butter!