PARM!

Yes, there are half a dozen vegan variants of parmesan cheese these days - from blocks to shreds to shaky cheese in a green cylinder. But they are (1) expensive and (2) have very made-in-a-lab reading ingredient labels (except for Parma!, which - see reason 1 - is $10 a pop).

This recipe is easy, fast, and does the job. I'm not above using Follow Your Heart shreds for special occasions, but for the day-to-day, this is it. This recipe originally comes from Joanna Vaught's Yellow Rose Recipes, though I've made some variations. Doubles well if you have a big family. 

Vegan Parmesan

1/4 C walnuts

1/4 C raw cashews*

1/4 C flour** 

1/4 C nutritional yeast

1 1/2 t garlic powder

1 t salt

Combine all ingredients in a small food processor and blitz until it's as fine as you like. Keeps in the fridge in an airtight container for up to a month. 

*If you can find raw cashew pieces instead of whole nuts, they're usually cheaper

**Brown rice / whole wheat / all purpose, use what you have, find what you like