Homemade Vegan Parmesan Cheese made with Cashews |
Homemade Vegan Parmesan Cheese made with Pepitas |
Husband-Tested in Alice’s Kitchen
Yield: ¾
cup
Well,
I’ll be. This “cheese” is downright
delicious. My husband and I are not
vegans, however, we are making efforts to eat a more plant based diet. I’m having tremendous fun trying out vegan
recipes. It’s been a revelation, sort of
like finding a brand a new section of great books at the library or a learning
about a binge-worthy series on Netflix. Nutritional
yeast is a powder harvested from inactive yeast that has been grown on
molasses. It is nutrient dense. It tastes a bit nutty and cheesy. In fact, I love sprinkling it on my popcorn.
You can find nutritional yeast in packages or in the bulk section of your
grocery store. Keep it stored in a cool, dry place for up to 1 year. Try this cheese on Spiraled Zucchini Summer Salad.
For a single batch:
½ cup raw cashews or raw pepitas (pumpkin
seeds)
2 Tablespoons nutritional yeast
¼ to ½ teaspoon fine sea salt, to taste
1 clove garlic OR ¼ teaspoon garlic
powder
If using fresh
garlic, mince it in a mini food processor.
Add the cashews or pepita seeds, nutritional yeast, salt, and garlic
powder (if not using fresh garlic.) Process
until a coarse meal forms. The parmesan
will keep in an airtight container in the fridge for up to 2 weeks.
For
a triple batch:
(Follow
the directions above.)
1 ½ cups raw pepitas or cashews
¼ cup plus 2 Tablespoons nutritional yeast
¾ to 1½ teaspoons fine sea salt
3 cloves fresh garlic OR ¾ teaspoon
garlic powder
Nutritional Info: (1
Tablespoon serving)
Cashew Parmesan 62 calories; 0.9 g fiber; 4.4
mg calcium; 2.9 g protein
Pepita Parmesan 61
calories; 1.0 g fiber; 5.0 mg calcium; 3.5 g protein
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