Vegan Parmesan Topping
This is a wonderful, healthy alternative to Parmesan cheese. It is completely free from cholesterol and adds a nice touch to so many favorite dishes. I use it on my pasta, Minestrone soup, baked potatoes, and the list goes on and on.
1 cup cashews (or blanched almonds)
1/4 cup nutritional yeast flakes
3/4 teaspoon salt
1/4 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 teaspoons lemon juice
2 teaspoons Bragg Liquid Aminos
1/8 – 1/4 teaspoon ascorbic acid (vitamin C powder)
Preheat the oven to 300 F.
In a food processor, blend the cashews, yeast flakes, salt, Italian seasoning, and garlic powder, into a crumb consistency.
Add the lemon juice, Bragg liquid aminos, ascorbic acid (vitamin C powder) and blend till combined, but not powdered, you want some texture.
Pour unto a lined baking tray and bake in the oven for about 20 minutes.
Let cool completely before storing it in a glass jar.