I love Parm. I don’t even need a noodle to love it. I can put it on a salad, a soup, a crumble or straight savage by the spoon.
SO yeah, no we are not going to get ooey gooey with this one. Maybe that day will come upon us, but until then, I am totally satisfied with this topper on any dish.
I think these are important add in’s to the plant based pantry because they keep the taste up, the nutrition, and the small things that make the difference in meal prep.
Make a few batches and store in the fridge or freezer.
Why eat this? Filled with good fats, packed with all the great vitamins like B12 and zinc, it even hands over a hefty dose of protein through plant based hemp and cashews.
RECIPE
INGREDIENTS
Nut and Seed Parmesan Cheese:
- 1/3 cup raw cashews
- 2 tablespoons hulled hemp seeds
- 1 small garlic clove
- 1 tablespoon nutritional yeast
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- fine grain sea salt, to taste
METHOD
All you need for this one is a food processor of choice. Add in all your ingredients and season with salt to taste. You are looking for a nice crumble texture, note to fine, just enough for a nice bite
I think these are important add in’s to the plant based pantry because they keep the taste up, the nutrition, and the small things that make the difference in meal prep.
