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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Summer veggie pasta
Summer veggie pasta
A star rating of 4.5 out of 5.4 ratings

This makes a great vegetarian family supper, but it can easily be halved to serve two

Vegan tomato & mushroom pancakes
Vegan tomato & mushroom pancakes
A star rating of 4 out of 5.20 ratings

You can't beat pancakes for brunch. Try making this delicious dairy and egg-free recipe with a creamy tomato and button mushroom topping

Veggie meatballs with tomato courgetti
Veggie meatballs with tomato courgetti
A star rating of 4 out of 5.27 ratings

Spiralize courgettes to make this healthier, gluten-free 'pasta' dish. The vegetarian meatballs use ground almonds instead of breadcrumbs to increase the protein

Nutrition: per tbsp

  • kcal76
  • fat5g
  • saturates1g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein4g
  • salt0.4g
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Method

  • step 1

    Place all the ingredients and 1 tsp salt in a small food processor and blitz until it becomes a coarse powder. Transfer to an airtight container and store in the cupboard for up to 1 week.

RECIPE TIPS
FLAVOUR EXPERIMENTS

Experiment with different combinations of nuts and seeds for different flavoured ‘Parmesan’ or toast the cashews before blending. Macadamia nuts and sunflower seeds work well.

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.8 ratings

Siamesetortie

Love this stuff. Use roasted salted cashews. I don't think it tastes like parmesan but it's a brilliant topping for all pasta dishes and healthier too

Freda Lawton

question

Hi. Can you freeze this?

angelakin19

I’m Loving it already!!!!!!!…. Gonna try for sure….

Beenky

A star rating of 5 out of 5.

Easy, quick & tasty!

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