I mentioned in my Naturally Healthy Fat-free Snack: Baked Kale Chips post that I make a vegan Parmesan to sprinkle on my chips. A few of you expressed interest in the recipe. So, here it is:
One Cup of Cashews
One Tablespoon Dried Dill
One Teaspoon of Salt.
Throw everything in the Vitamix or high-powered blender. Grind it down until it resembles Parmesan. Store in an air tight container for up to a week.
You may want to use less dill. I love dill and put it on everything. To me, it’s like the little black dress of herbs. I can’t get enough of the stuff. There are a lot of recipes for vegan parm that use nutritional yeast. That would be the way to go if you don’t like dill (which is practically impossible for me to imagine) or you don’t want green flecks in your parm.