Oregano, Basil, & Lemon Zest Parmesan
Such a great topper for pasta salads or baked potatoes.
Oregano, Basil, and Lemon Zest Parmesan
Yield: 1 ½ cups
Prep time: 7 MinTotal time: 7 Min
This unique Greek-inspired vegan parmesan uses richly scented fresh oregano, basil, and lemon zest to lend so much Mediterranean flavour.
Ingredients
Instructions
- To a food processor, add the garlic, basil, and oregano and process until minced.
- Add the cashews, nutritional yeast, oil, lemon zest, and salt to the food processor. Process for 7 to 15 seconds, until the cashews are coarsely chopped and have the texture of parmesan cheese. Avoid over processing as the mixture will turn into a paste quite quickly. The texture of this parmesan is moist, thanks to the olive oil and fresh herbs, not dry like the other versions.
Notes
Make it nut free:
Swap the cashews for a mixture of 1/2 cup roasted pepitas and 1/2 cup raw hulled sunflower seeds.
Storage:
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.