Vegan Parmesan Cheese

flavorful and crunchy, this ‘parmesan’ is the perfect addition to numerous dishes

. . .

sprinkle over pasta or salad, or even pizza!

Super easy to prepare, this vegan parmesan is really the best addition to numerous dishes - from pasta and salads to soups and pizza - I promise you, you will not be disappointed. I personally try to have at least one jar in the fridge available at all times.

And now a bit of information on the nutrition and benefits of the nuts used here:

Brazil nuts are excellent source of plant protein and selenium - powerful antioxidant, which plays an important role for our immune system and the normal function of the thyroid gland. According to ScienceDirect, it is important to limit your daily intake to one to three brazil nuts, to avoid overconsumption of selenium.

Cashews are rich in fiber, plant protein and unsaturated fats - a category of fats aiding in decreasing the risk of cardio-vascular related illness. They are also a great source of copper, magnesium and manganese - nutrients important for energy production, brain health, the immune system and bone health {resource - in english}. To ensure you are taking full advantage of the nutrients, cashews should be consumed raw, but if you would like them roasted, it is best you roast them yourself to avoid added oils and/ or salt.

needed ingredients:

  • brazil nuts

  • cashew

  • nutritional yeast

  • garlic powder

  • salt

  • dr. greger’s spice

preparation details

Place all ingredients in a food processor and process well - that is it! Transfer to a glass jar and keep in the fridge for two to three weeks.

recipe

Vegan Parmesan Cheese

Flavorful and crunchy, this vegan parmesan is an excellent addition to a number of dishes - from pasta and salads to soups and pizzas!

Author: The Kitchen Plot

Cook Time: 10 min.

Serves: -

Perfect for: adding to soups, salads, pizza, pasta

Keeps for: refrigerator - 2-3 weeks

Products:

  • 1 cup brazil nuts

  • 1/3 cup raw cashews

  • 1/2 cup nutritional yeast

  • 1 tsp universal spice blend

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

Method:

  1. Place all ingredients into a food processor and process well.

  2. Transfer vegan parmesan to a glass jar and store in the fridge for 2-3 weeks.

    Bon Appétit!

 
 
condimentsnora ronengarnishComment