This easy and quick vegan parmesan cheese is the perfect crumbly, salty topping.
🥜 1 cup raw cashews
🧀 ⅓ cup nutritional yeast
🧄 1 tsp ground garlic
🧂 1 tsp salt
To a small bowl or jar, add the raw cashews, nutritional yeast, garlic, and salt and stir or shake to combine. It will keep in a sealed container for six months at room temperature or refrigerate or freeze to keep it fresh for up to one year.