Vegan ‘Parmesan’ Recipe

Method

1. In a food processor blitz the cashews to a coarse crumb consistency.
   
2. Then add the rest of your ingredients and grate in the garlic clove then pulse. It is important there is still some texture to the Parmesan, you are looking for breadcrumbs. Avoid blending too finely.
   
3. Use the Parmesan in pesto or sprinkle on top of pasta or use as a garnish on a variety of vegan dishes.
   
4. Store the parmesan in an airtight container in the fridge for up to a week.