I hope you all had a fabulous start to your week with some scrumptious foods involved.
Making the rest of the week even easier, why not try this delicious vegan parmesan recipe?
It's packed with nutrition and compares quite well to it's dairy counterpart!
Let us know how you enjoyed it by commenting below!
You'll need:
100g cashew nuts
2 tablespoons nutritional yeast
pinch of salt
Method:
Blend all ingredients in a high-speed blender until it resembles a grated parmesan consistency.
Keep in an air-tight container in the fridge for up to 1 week.
100g of this cashew parmesan hold a daily recommended amount of:
166% Vitamin B12 -- vs. 58% in dairy parmesan
550% Vitamin B2 -- vs. 32% in dairy parmesan
57% Vitamin B5 -- vs. 8% in dairy parmesan
68% Vitamin B6 -- vs. 6% in dairy parmesan
37% Vitamin K -- vs. 1% in dairy parmesan
46% Iron -- vs. 2% in dairy parmesan
244% Copper -- vs. 4% in dairy parmesan
72% Zinc -- vs. 52% in dairy parmesan
91% Magnesium -- vs. 10% in dairy parmesan
Looking for more exciting, plant-based recipes?
Get in touch today to find out more about our personalised meal plans!
