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Prep Time: 00:15
Cook Time: 00:20
1/4 cup cashews
2 tbsp nutritional yeast
1/8 tsp garlic powder
1/4 tsp salt
1 cup cooked lentils
1 - 2 tbsp olive oil
1Preheat oven to 300F
2Place lentils in a small pot and cover with water. Make sure the water is just slightly above the lentils. Cook over medium heat for 10-15 minutes or until tender and slightly under cooked. It is important that you don't overcook the lentils because they shouldn't be too soft.
3In a dry food processor or blender, make vegan parmesan cheese by combining cashews, nutritional yeast, garlic powder, and salt until it forms a fine crumble.
4Spread the lentils out onto a baking sheet and drizzle olive oil over top. Using your hands, spread the olive oil to coat all the lentils.
5Sprinkle the vegan parmesan cheese over top and again use your hands to coat the lentils with the parmesan.
6Place in the oven and bake for 20 minutes. Remove from oven and let cool. They should be crunchy so eat them as a snack as you would popcorn or chips!
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