We use this on non-dairy pizza, Eggplant “Parmesan”, and any other Italian dish that needs a hit of salty umami goodness. It doesn’t melt, but it will brown nicely. Quick and easy, this stuff isn’t parmesan, but it is a tasty replacement. My original recipe now has additions of pine nuts and green olives, thanks to the inspired vegan cookbook created by America’s Test Kitchen.
Yield: 1-1/2 cups
3/4 cup raw cashews
3 tablespoons nutritional yeast
2 tablespoons raw pine nuts
1 tablespoon chopped green olives, patted dry
3/8 teaspoon sea salt (i.e., a 1/4 and a pinch)