These are staples in my kitchen and I’ll frequently reference them in my other recipes. I personally don't like the taste of a lot of store-bought imitation "cheeses" so prefer to make my own where I can use higher quality ingredients and avoid preservatives or additives. I sprinkle this cashew parmesan on pasta, salads, roasted vegetables, or any dish where you would typically…

In Italy, this dish is called Farinata — a traditional Italian baked crispy flatbread made from chickpea flour. It pairs well with a drizzle of olive oil, sprinkle of sea salt & fresh rosemary. I love to eat it on its own but it can also serve as a simple base option for a gluten-free pizza.