A wonderfully tasty vegan Parmesan that can be enjoyed on top of pizza, pasta dishes, lasagna or simply sprinkled on salad.
- 1/2 cup macadamia nuts
- 1/2 cup cashews
- 2 tablespoons pine nuts
- 1 tablespoon lemon juice
- 1 tablespoon ground flax
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1 garlic clove, crushed
First briefly process macadamias and cashews in food processor.
Add the rest of the ingredients and process until well mixed.
Will keep in the refrigerator for a couple of weeks or several months in the freezer.
Optional: Spread the Pine Nut Parmesan mixture on a non-stick sheet and dehydrate for 2 or 3 hours. This step will help preserve it even better and make it easier to sprinkle.