Homemade Vegan Parmesan Cheese

Recipe from Minimalist Baker  
Husband-Tested in Alice’s Kitchen
Makes 16 (1 Tablespoon) servings

This vegan parmesan cheese is mighty tasty and a cinch to make.  Use it to sprinkle on soups, pasta dishes and/or salads.

¾ cup raw cashews
3 Tablespoons nutritional yeast
¾ teaspoon sea salt
¼ teaspoon garlic powder

Add all the ingredients to a food processor and mix/pulse until a fine meal is achieved. Be careful not to over blend or it will become paste. Store in the refrigerator in an airtight container to keep it fresh.  This will last for several weeks.

Nutritional Information: (1 Tablespoon) 44 calories; 3 carbohydrates; 1.8 g protein; 3 g fat; 0.6 saturated fat; 0 g trans-fat; 0 mg cholesterol; 92 mg sodium; 0.7 g fiber