Ingredients

½ cup raw cashew pieces
⅓ cup nutritional yeast flakes
¼ cup sesame seeds
¼ cup blanched almonds or 3 Tbs. almond meal
1 tsp sea salt
¼ tsp garlic powder

Add after pulsing the above:
½ tsp white vinegar

Cooking Instructions

Place first six ingredients into a food processor and pulse until a powdery ‘meal’ like texture is achieved.
Add white vinegar and pulse food processor a couple more times.
Serve as a ‘cheesy’ garnish on just about any dish you can think of! Store in an air-tight container in the refrigerator for up to 6 weeks.

Notes
Total Yield: Approximately 1 ½ cup
MAKE A NUT-FREE VERSION OF THIS VEGAN PARMESAN:
Use sesame seeds to replace the other nut amounts, keeping the ratios the same.