Vegan “Parmesan Cheese”

This is an exciting recipe I discovered while viewing a recent cooking demo on http://www.therenegadehealthshow.com . (I highly recommend this site.)

We all know how expensive commercial brands of veggie cheese are, so I couldn’t wait to try this recipe.  I made it last night to serve on tofu stuffed shells, and it was great.  You can make a larger batch to keep on hand. It’s simple and stores well in the refrigerator.

Ingredients:

5 large Brazil nuts, rough chopped

1 Tbsp. nutritional yeast

sea salt to taste (I found that 1/2 tsp. works well)

Grind the nuts.  Add sea salt and nutritional yeast, and grind again.  Done!

Is that easy, or what?

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