Dairy-Free Parmesan Cheese (Cashew Based)

Slide1

Slide2


Have you ever tried the Parmesan cheese available in canisters? You know, the stuff that smells like puke. I guess it’s an acquired taste, but I’ve never liked the stuff. The only way that this cheese is similar to that puke stuff, is that it’s sort of “ground”. I wanted a Parmesan cheese that didn’t melt into pools of coconut fat (a problem of the coconut based Parmesan). This recipe fits the bill. Cashews are the base, nutritional yeast adds the cheesiness, and vitamin c powder adds the distinctive tang. It’s tangy, cheesy, and salty. It’s perfect on pasta or sprinkled over salad. I love it with pasta and no-mato sauce.


DAIRY-FREE PARMESAN CHEESE (CASHEW BASED)

adapted from the minimalist baker: how to make vegan parmesan cheese

makes 1-2 servings, depending how greedy you are


Ingredients

  • 65 g (1/4 c) raw cashews
  • 1-1/2 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt, or to taste
  • scant 1/4 teaspoon vitamin c crystals


Method

1. Blitz the cashews in a small food processor until just finely chopped. Be careful not to over-process to powder/cashew butter.

2. Add the remaining ingredients, and pulse to mix. Sprinkle over whatever you choose. Enjoy!

Advertisements

3 thoughts on “Dairy-Free Parmesan Cheese (Cashew Based)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s