Ingredients:

½ cup nutritional yeast

1 ½ cups cashews

1 ½ tsp garlic powder

½ tsp dry mustard (optional)

 

Blend all the ingredients in a blender until the cashews are small, uniform grains.

Make sure your blender is dry!

Store your parmesan cheese in the fridge in an airtight container.

It should last several weeks, but our is always gone before that.

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*This recipe was modified from Minimalist Baker.

I highly recommend her website for more vegan recipes.