 Hey guys, today I'm really excited because I think we nailed it. I think we have a new instant classic. Vegan Parm, Parmesan cheese. Oh man, it's good. Here's Shalva who grew up on, quote, shaky parm. Who'll still eat cheese out of the house. I think it's perfect. It's delicious. Here we go, let's make it. It's so easy. One quarter cup of pine nuts. Three quarters cup raw cashews. Three tablespoons of nutritional yeast. One quarter teaspoon of onion powder. One quarter teaspoon garlic powder. One teaspoon of salt. Now we are using the dry grains container, but this will work okay in a regular container. It just works a little better in a dry grains container because it throws the ingredients up in the air. It's made to do stuff like this. Either way, the trick is to keep a little bit of texture. We don't want chunks, but we also don't want powder. So we started on variable speed one, went to two, and we found that about four or five pulsed a handful of times. Got you that perfect Parmesan cheese from a, what do you call it? Is it a shaker? It's not a can. Process Parmesan cheese. Sawdust cheese. Guys, this stuff is so good. You can put it on anything. You could just eat handfuls of it. Great on top of pasta and red sauce. If you have someone in your house that likes butter noodles, great on that too. And our favorite application is Caesar salad. Sprinkle some on top and now your Caesar salad is legit. Guys, throw it in the fridge at the last probably a week or two at least. Pretty much everything's non-perishable. And if you haven't subscribed to our channel already, definitely do that. Hit that bell to get notified. If you appreciate videos like this, hit that thumbs up. Thank you so much for watching and we will see you in the next one.