CASHEW PARMESAN CHEESE
If you are a Parmesan fan and have wanted a vegan version you have scored big. This is so good and made in minutes. While it doesn’t melt like sheep or cow parmesan it has the most delish flavor profile. It's really tempting to want to spoon this combo straight into your mouth, discipline is required! (For me anyway).
INGREDIENTS:
1 cups raw or toasted cashews
1 tsp paprika, Spanish or smoked if desired
1 tsp Italian herbs, rubbed (between fingers or use a mortar and pestle to release the oils)
¾ teaspoon Maison Orphee sea salt
1-2 tbsp nutritional yeast, optional
DIRECTIONS:
TERI’S TIPS:
If you are a Parmesan fan and have wanted a vegan version you have scored big. This is so good and made in minutes. While it doesn’t melt like sheep or cow parmesan it has the most delish flavor profile. It's really tempting to want to spoon this combo straight into your mouth, discipline is required! (For me anyway).
- Cheese alternative, condiment
- Dairy, gluten, soy free, nut free option
- Prep time: 5 minutes
- Yield: 2/3 cup approx.
INGREDIENTS:
1 cups raw or toasted cashews
1 tsp paprika, Spanish or smoked if desired
1 tsp Italian herbs, rubbed (between fingers or use a mortar and pestle to release the oils)
¾ teaspoon Maison Orphee sea salt
1-2 tbsp nutritional yeast, optional
DIRECTIONS:
- Combine all ingredients into a food processor and pulse until coarsely granular similar to regular grated Parmesan.
- Taste and adjust seasonings to suit your taste-buds. Store in a glass jar and refrigerate or freeze for up to two months.
TERI’S TIPS:
- For a more traditional tasting Parmesan taste omit herbs and paprika
- If you need to make a nut–free version sub toasted sunflower or sesame seeds in place of cashews and be sure to add in nutritional yeast.