This dairy-free cheese-like topping is delicious on pasta, casseroles, even salads. It’s insanely delicious, and features omega-rich hemp seeds. For another Parmesan-esque cheese-y concoction, see Beverly Lynn Bennett’s almond-based Raw Vegan Parmesan-Style “Cheese.” ^[1]

Makes: About 1 1/2 cups

• 1 cup raw cashews
• 1/3 cup nutritional yeast
• 1/3 cup hemp seeds
• 1/2 teaspoon salt

Combine the ingredients in a food processor fitted with the metal blade. Pulse on and off until the mixture is finely and evenly ground.

Transfer to a tightly lidded container and store any unused portion in the refrigerator, where it will keep for a few months.

• For more vegan cheese-like recipes, go to Vegan Cheese-y Delights. ^[2]