This dairy-free cheese-like topping is delicious on pasta, casseroles, even salads. It’s insanely delicious, and features omega-rich hemp seeds or calcium-rich sesame seeds. For another Parmesan-esque cheese-y concoction, see Beverly Lynn Bennett’s almond-based Raw Vegan Parmesan-Style “Cheese.”
Makes: About 1 1/2 cups
- 1 cup raw cashews or slivered almonds
- 1/3 cup nutritional yeast
- 1/3 cup hemp or sesame 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.