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Cashew Parmesan

Commercial vegan parmesan is pretty good but expensive.  This is easy.  It’s adapted from “Almesan” in Veganomicon by Moskowitz and Romero.  They use almonds, but I was so impressed by raw cashews’ dairy taste that I wanted to use them.  I tried almonds once and didn’t like it as much.

  • 1/4 c raw cashews or almonds
  • 1 T toasted sesame seeds
  • 1/8 t salt
  • 1/4 t lemon zest (I don’t actually bother with this)

Process ’em.

2 Responses to “Cashew Parmesan”

  1. Kathy Almeida said

    cool to find alternatives to the usual…my son has autism and is allergic to gluten, dairy, and tons of other stuff. We are vegetarian/vegan…

  2. tinako said

    But not cashews? I guess allergies can be a real pain, but I hope, in your own home anyway, you can find that the plant world offers a pretty good variety for you. I saw a recipe for cashew cream I want to try: http://wootabix.wordpress.com/2010/03/13/cashew-cream/

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