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
Bolo Rainha
Bolo Rainhaby Sara Moraislinkedin.com/in/saramoraisalmeida This plant-based version of the Portuguese Bolo Rainha (Queen Cake) is a variation of the beloved Bolo Rei (King Cake). Originating as an alternative for those who prefer to skip the candied fruits, Bolo...
Roast Cauliflower Stew
Roast Cauliflower StewBy Green Veganwww.instagram.com/greenvegan1Serves 4Good for: Lunch,DinnerIngredients 1 medium white onion, finely chopped 2 cloves garlic, finely chopped 3 medium potatoes, scrubbed, peeled (if needed) and cut into quarters 4 medium carrots,...
Roasted squash, red onion and Brussel sprouts
Roasted squash, red onion and Brussel sproutsKaren Lee, The Sensitive Foodie www.thesensitivefoodiekitchen.com www.instagram.com/the.sensitive.foodieServes 2-4Good for: Lunch,DinnerIngredients 1 medium butternut squash 1 red onion 400g Brussel sprouts Olive oil salt...