adapted from The Raw Food Gourmet, Gabrielle Chavez
A handy condiment to sprinkle on pasta dishes.
240 ml 1 c. walnuts
44 ml3 T. nutritional yeast
5 ml1 tsp. salt
Place all ingredients in a food processor and pulse to a grated cheese texture.
I keep a sealed container of walnut parm in my freezer so it is always ready when I need it.