I have always loved Parmesan cheese. I even love the kind of dried grainy Parmesan cheese that you shake out of a tube.
Vegan Parmesan cheese does not taste exactly the same but it does do a pretty good impression of Parmesan cheese and it stops me from feeling like I’m missing out when I’m eating pasta. You still get the salty, cheesiness of Parmesan cheese.
This is exceptionally easy to make and I always have a supply of it in my fridge so I have Parmesan cheese whenever I need it.
If you haven’t heard of nutritional yeast before, it is a fantastic addition to any vegan pantry. It has a nutty cheesy flavour and can be used in vegan cheeses and heaps of recipes such as pesto and risotto. For more information about nutritional yeast, have a look at my blog post on it: http://www.myveganplate.com/nutritional-yeast-pantry-must-have/
- 1 cup raw cashews
- 2 /12 tbs nutritional yeast
- ½ tsp sea salt
- Add all ingredients to a food processor and blitz until it si smooth with no chunks of cashew. Store in an airtight container in the fridge. It will last a few weeks in the fridge unless you eat it all first!
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