I know what you're thinking...and I promise, this recipe will give traditional parmesan cheese a run for it's money.
It's nutty, earthy, and has that cheesy, salty factor you're always craving with pasta. Try it topped on my Red Lentil Arrabbiata for a full on vegan extravaganza :-)
I've also been know to use it for topping salads, avocado toast, hummus, roasted veggies, and so much more!
If you're unfamiliar with nutritional yeast (I was too), it's the classic substitute for adding that rich, cheesy flavor to vegan dishes. Plus, it's packed with vitamin B12, which is can be lacking in a typical plant-based diet.
Makes 1 1/2 cups
1/3 cup Bragg's Nutritional Yeast
1/2 cup cashews
1/4 cup walnuts
7 brazil nuts
1/4 tsp. garlic powder
1/4 tsp. sea salt
Combine ingredients together in a blender or food processor. Pulse until mixture forms a coarse, but uniform crumble.
Will keep in the fridge for 3-4 weeks in a well sealed container.