A delicious hack for a vegan version of grated parmesan cheese. It's cheesy, tasty and brings a protein and flavour boost to vegan pasta dishes. It's also really quick and simple to make and only has three ingredients.
Toast the cashew nuts in a dry frying pan over a moderate heat for three to five minutes. Stir the nuts every so often so they get more or less evenly golden coloured.
Allow to cool for a few minutes, then toss into a blender or mini food processor along with the other ingredients.
Pulse the nuts until they're ground down to a grated Parmesan cheese consistency. Be careful not to blitz for too long. or your vegan Parmesan could quickly turn to nut butter.
Taste test for flavour and if you feel it needs a little more garlic salt, add another pinch and pulse again briefly. But do be careful not to overdo it.
Spoon into a glass jar or other lidded container and store in the fridge for up to a month.
Sprinkle over pasta, soup, stews and salads. Or use it in any other way you'd use grated Parmesan cheese.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.