Vegan parmesan

When I decided to give up on dairy products I must admit it wasn’t easy and it took me some time.

Yet, after four months travelling around Central America and eating most of the time dairy-free, I realised that it was much easier than I thought.


And let me tell you that I am not a big fan either of the vegan ‘cheese’ alternatives out there, apart from the nut-based ones like spreadable or fermented ‘cheese’ and which most of the time I make at home anyway.


Another ‘cheesy’ exception and a really must-have ingredient, is - in my opinion - nutritional yeast. I just love it cause it gives dishes a really cheesy and umami flavour, whilst adding a bit of thickness too.


If you are not familiar with this ingredient, please check my Veganuary food guide on my Instagram page.


Meantime, get some nuts and nutritional yeast and let’s whip up this easy-peasy vegan parmesan!





INGREDIENTS:

50g blanched almonds

50g cashews

50g nutritional yeast

½ tsp salt






INSTRUCTIONS:

Place all the ingredients in a blender and blend until they have turned into a powder.


Store this vegan parmesan in a jar in the fridge and enjoy it on any foods just like you would do with grated cheese.


*This recipe is very forgiving and you can use any type of nuts you have at home (preferably blanched) or replace it with mixed seeds.




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