A vegan Parmesan cheese that is delicious and super easy to make, can last up to two weeks in the fridge and is actually much healthier than dairy Parmesan.
One medium jar :
1 cup unsalted cashews
4 tbsp brewer’s or nutritional yeast
1 tsp fine sea salt
1 tsp garlic powder
Blitz all the ingredients in a grinder or food processor until well mixed, then store in an air tight container.
Although we are huge fans of delving into a long recipe from time to time, easy recipes like these, give us the satisfaction of knowing that we are eating something good and healthy, and still have the time to direct our attention somewhere else.
In our western busy lives, making sure we have a few of these super easy go-to recipes really can change the way we feed our bodies and minds.. So enjoy the simplicity and keep rocking.
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How to make plant-based parmesan
FINDING WAYS TO FREE OURSELVES FROM WHAT NO LONGER SERVE US AND MOVE ON TO BRIGHTER THINGS.
As we are quite taken with pasta and all things Italian really (aren’t we all?) this recipe has come handy more than once and is now part of our house staples. Our own little way of traveling with our taste buds whilst staying healthy plant lovers !
HERE IS HOW TO MAKE THIS DELICIOUS VEGAN PARMESAN WITH ONLY 4 INGREDIENTS !
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This cheese is primarily made of cashew nuts, known to reduce blood pressure and raise “good” cholesterol levels. It is also a good source of potassium, vitamins E and B-6.
You can really use any non salted and peeled nut you’d like, but cashew gives a little extra taste that we are now quite addicted to. Plus they give the slightly golden color that dairy Parmesan has, making it that much more pleasing to the eye and our occidental minds.
