Today I’m sharing with you my easy vegan parmesan recipe using just three ingredients. These cheesy flakes are so handy to have in your cupboard and can be added to a variety of meals. Think soups, pasta, salads or sprinkled over roast vegetables. Your imagination is your limit! They are super speedy to make and taste delicious. If that hasn’t convinced you to make them, they are so easy to make that my three year old (with a bit of supervision) can make them.

This parmesan is, of course, dairy free which makes it perfect for chronic illness sufferers. Dairy is an inflammatory food that can make rheumatoid arthritis symptoms worse. For this reason, many chronic illness warriors do not eat, or at least limit, their dairy intake in a bid to help ease pain, stiffness and swelling.

100g raw cashew nuts
4 tbsp nutritional yeast
1/4 tsp salt

Steps – make sure you read all instructions before you start
1. Heat a dry frying pan on a medium heat. Do not add oil.
2. Toast your cashew nuts in the frying. Ensure you keep moving them around the pan so they do not burn. Keep a close eye on your cashews as they will burn quickly. You should not need to toast your cashews for longer than 2 minutes.
3. Remove your cashews from the pan and place on a clean, dry plate and leave them to cool completely.
4. When the cashews are cool, place them in a food processor (a blender will also work) and blitz them until they are broken into fine pieces.
5. Add the nutritional yeast and salt. Blitz again until the nutritional yeast and salt is mixed in with the cashews and you have fine breadcrumbs.
6. Transfer the parmesan from the food processor and place in an air tight container.

Storage instructions
Will last for a couple of weeks when kept in an air tight container in a cool dry place.

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