This vegan cheese is easy to prepare and just as tasy as the real deal. There's no cooking involved, simply blitz and sprinkle over your favourite pasta dish for a bit of extra zing
Place all the ingredients and 1 tsp salt in a small food processor and blitz until it becomes a coarse powder. Transfer to an airtight container and store in the cupboard for up to 1 week.
Experiment with different combinations of nuts and seeds for different flavoured ‘Parmesan’ or toast the cashews before blending. Macadamia nuts and sunflower seeds work well.
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