I’ve always been a carb-o-holic and pasta is a go-to for me. Anyone else feel the same? So, after going vegan, I was really missing the parmesan flavor.
Then I discovered the amazing secret of vegan cheese!
I was so incredibly excited to try all the different cheese alternatives out there! I started with store bought cheeses, and they were satisfying, but something was weird about them.
Don’t get me wrong, store bought vegan cheese is still a better alternative to dairy cheese! But, one night after making some vegan lasagna (tofu ricotta is to die for you guys), I noticed that the cheese was really hard to scrape off the pan…
I thought to myself, is this good to be putting into my body? If I can barely get this stuff off the pan, what is it doing in my intestines? Probably nothing good…
I searched on Pinterest (vegan newbie’s go-to spot [comment below if you found me on Pinterest!]) how to make homemade vegan cheese.
YOU GUYS IT’S SO EASY!!! As long as you have a good blender or food processor, you’re golden! Cashews are the main ingredient in a lot of vegan cheeses along with NOOCH (or nutritional yeast – which is the bomb dot com if you’ve never heard of it).
More about Nutritional Yeast
Nooch, or nutritional yeast, is is deactivated yeast product that you can find at many grocery stores. It’s full of some amazing health benefits like B vitamins, including loads of B12!
It has a cheesy/nutty flavor and adds a creamy texture to dips and sauces. It’s perfect to use as a cheese alternative and when paired with the right ingredients, it can become a serious food-gasm 😉
Vegan Cashew Parmesan Cheese
The ingredients are simple and the method is easy! There’s no nut soaking required for this recipe (which is a time consuming way to soften nuts for cheese/sauce/dip recipes). All you need is a good blender or food processor and this Parmesan will be ready in under 2 minutes!
Measure out the ingredients to make sure you have everything first; there’s no time to run to the store and pick up more cashews or nutritional yeast! Add everything into you blender or food processor and pulse until the cashews are broken down into a fine powdery substance.
Now the Parmesan should be ready to go! It’ll feel a little sticky in texture – just like the real stuff from your favorite pizza joint. Make sure to save this powdered gold in an airtight glass jar in the fridge. It should last a few weeks in there but trust me, it’ll be gone before that 😉
Vegan Parmesan Cheese
Homemade vegan cheese is easy! Plus it’s way better for your body to make the stuff yourself rather than buying the processed store bought cheeses.
- 1 1/2 Cups Raw Cashews
- 1/2 Cup Nutritional Yeast
- 1 Tbsp Salt
Add all ingredients to a blender or food processor and pulse until a fine powder forms – the powder should be slightly sticky
Keep in an airtight glass jar or container in the fridge for up to 3 weeks.
Pin for later 😉
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