Vegan Parmesan 2.0

A nutritious vegan version of a classic Italian cheese.

 ⅔ cup raw and unsalted cashews
 ⅓ cup hulled hemp seeds
 2 tablespoons sesame seeds
 3 tablespoons nutritional yeast
 ½ teaspoon turmeric powder
 ½ teaspoon salt
 freshly ground black pepper to taste

1

Pulse in a food processor to a fine texture. Store in the refrigerator.