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I use this a lot as a topping for anything that needs a cheese-y tang or that would be topped by a sprinkle of traditional Parmesan cheese.
Now, it won’t fool some Italian Mama, but it will provide a similar texture and flavour.
It is quick and easy to make…
1 Cup of Raw Cashew Nuts
1 Cup of Nutritional Yeast
Salt (although i have started to use Herbamare (see http://www.avogel.co.uk/food/herbamare/)
In a high-powered blender or a food processor blend the nuts and yeast together until it resembled the texture of parmesan cheese, do not over process or it will clump and go into a paste.
Taste, add salt to taste, briefly re-process to mix.
Keeps in a container for about a week.