How to Make Vegan Parmesan Cheese | Healthy Vegan Recipes

This raw vegan parmesan cheese goes perfect topped on my raw spinach pesto pasta recipe which you can watch my clicking here:
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PRODUCTS I USED:

White twistable mason jar lids here: http://amzn.to/1pBl4vX

Black & Decker food processor I used: http://amzn.to/QOcjin

Mason Jars: http://amzn.to/QOcwSE

RELATED RECIPES

Raw Spinach Pesto recipe: http://youtu.be/wtBWIl4-HRI

What I Eat In a Day: http://www.youtube.com/watch?v=fZBhrrYehhQ&list=UUZB32syI0FFtThd6xkPTRrg&feature=share&index=2
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INGREDIENTS

-1/2 cup raw cashews (can also used walnuts)
-1 clove of garlic
-6 turns of pink or sea salt (you want it salty!)

*Blend in a food processor until you get your “parmesan” texture. Store in fridge for 7-10 days.
NOTE: Do not over blend or you will end up with a paste similar to nut butter.

This recipe was inspired by Mimi Kirk: https://www.youtube.com/channel/UCrn_JmkSrA3h__duIa6S_gg
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Disclaimer: I am not a Nutritionist. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products mentioned in this video.