Course: Bigger Bites, Entrée, Pasta
Cuisine: Gluten-Free, plant-based, Vegan
*Vegan parmesan: To a small food processor, add ¼ cup raw nuts (e.g., almonds, cashews) or seeds (e.g., pepitas, sunflower seeds), 2 tablespoons to 4 tablespoons nutritional yeast flakes, and sea salt to taste. Pulse until the nuts/seeds are finely ground and the mixture resembles finely grated parmesan. Transfer to an airtight jar or container and refrigerate for up to two weeks.