Have you ever stumbled across one of those recipes where, after you read it and make it yourself, you think: “why have I not made this before?!”? I have – and this is that recipe.
You see, before going vegan, parmesan cheese was my bestie. We did everything together. Sometimes I would grate parmesan directly into my mouth, I loved it that much. So imagine how heartbroken I was when it was time to go our separate ways. But than – THEN I found vegan parmesan cheese. A friend shared this recipe with me, and if you can believe it – it’s just as good as the dairy-based stuff. Except it’s free of animal products. And I can make it myself. Because you certainly would never have caught me making cheese out of cow’s milk. No way, no how.
This vegan parmesan takes just 2 minutes to make. That’s it. I’m not kidding. 2 minutes. Set a timer if you don’t believe me. All it is, is nuts (I use almonds, but many others would work, such as cashew or walnut), nutritional yeast and salt. Put it in your food processor, process and them BAM. You’re done. Sprinkle it on everything. For a nut-free version of this cheese, combine 1/2 cup toasted sesame seeds with 2 tablespoons nutritional yeast and 1/4 teaspoon salt.
- ¼ cup nutritional yeast
- 1 cup raw almonds, unsalted
- 1 tsp salt
- Add all ingredients to a food processor and process until powdery (I like mine with just a bit of texture and not super smooth of a powder).
- Store in the refrigerator in an air-tight jar for up to 2 weeks.
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