Vegan "Grated Parmesan Cheese"

With the pandemic still looming and currently seriously surging, plus our efforts to only visit the grocery store no more often than every 2 weeks -- 'tis the season for "using up what's next to expire" from our fridge and pantry.  Today, there are yellow and green summer squashes that I bought for specific recipes, but never got around to them (and one of which I already had to chuck 😕), so I Googled and settled on making some Vegan Zucchini Gratin as part of our dinner tonight.  That required the whipping up of some Vegan "Grated Parmesan Cheese" . . . .

INGREDIENTS:

• 1 cup of roasted, salted cashews
• 4 slightly heaping Tablespoons of nutritional yeast
• 3/4 teaspoon of kosher salt
• 1/4 teaspoon of Penzeys roasted garlic powder

DIRECTIONS:

1. Throw all the ingredients into a food processor or strong blender, and whiz it in pulses until you have something that looks like grated cheese.  This won't take very long at all. 
2. That's it!  (You don't need to store it in the fridge, because none of the ingredients came from there -- but it can't hurt.)

This post is based on and modified slightly from the recipe given

by The Minimalist Baker (who I tend to gravitate towards a lot).

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

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