Dairy-free ‘Parmesan’
by Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com
More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.
Serves
10-12
Good for:
Italian dishes
Ingredients
- 75g / 1⁄2 cup cashew nuts or sunflower seeds
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon Himalayan salt
- 4 tablespoons nutritional yeast (I use Engevita yeast flakes)
Step by Step Instructions
Step 1
Place the cashew nuts or sunflower seeds into a high-speed blender and pulse a few times to break down.
Step 2
Add the other ingredients and blitz for a few seconds to combine. Don’t over- blend, as you want a little texture.
Step 3
Add more salt, garlic powder or nutritional yeast if you want a stronger flavour.
Step 4
Transfer to a glass jar. Keep in the fridge for up to one month.
More Recipes
Benama Red Pinto Italian style
Benama Red Pinto Italian styleBy Amandine Kmieckowiak Recipe from her cookbook, The Gentle Cookbook www.dragonflytheworld.comServes 2Good for: Lunch, DinnerIngredients 1 teaspoon coconut oil 2 onions, diced 1 medium courgette, cube 1 handful of chestnuts mushrooms,...
Plant-Based on a Budget
Plant-Based on a BudgetPlease download our guide to Plant-Based Eating on a Budget, prepared by Faith Cavalli. The guide includes a list of low-cost basic ingredients and some recommended recipes to try.
Mushroom porridge
Mushroom Porridgeby Chrissie Cooke Serves 2Good for: Breakfast,LunchIngredients 300g chestnut mushrooms, chopped, including stalks 60g porridge oats 100mls plant milk 300mls boiling water Vegetable stock cube Three or four sun-dried tomatoes Fry light/local oil spray...