Vegan Parmesan Cheese

July 15, 2018

 

 

Who here thinks (or thought) they could never go vegan because they are a slave to the addictive salty, pungent, versatile siren of the dairy industry....cheese?

 

 I've been there. I've lived the cheese life. But since giving it up, my skin is much clearer, my stomach rarely hurts, my energy is WAY up, and I've broken a pretty powerful artery clogging addiction. See the below youtube video for an informative talk by Dr. Neal Barnard for more information on the dangers of dairy. Knowledge is power people!

 

What the Dairy Industry Doesn't Want you to know

 

But on to the fun stuff! You can still have the salty, pungent, cheese taste you love! Here's a parmesan cheese recipe that will satisfy your cheese desire without any of the negative health effects. 

 

This recipe comes from Julie Piatt's, Plant Powered Italy. I'd highly recommend this cookbook, it's beautifully written, and everything we've tried so far has been delicious.

 

 

 

Ingredients:

1 cup of raw cashews (can be soaked overnight or not)

2 tablespoons miso paste

1 large garlic clove

1/4 cup of nutritional yeast

 

Method:

 

1. In a food processor, pulse together all ingredients until crumbly texture. 

2. Sprinkle on top of anything you want to make more delicious!

 

*This will keep for about a week in the fridge. 

 

 

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