Hello, my loves!
Today, we’re going to talk a little bit about vegan “cheese”. I’ve said it before, and I’ll say it again – I don’t like calling things what they clearly are not. Sometimes though, I tend to bend the rules, and with this nut-based cheese, I did!
This Tuesday’s Menu for Winter Slaw with Farro called for Parmesan Cheese. While the recipe itself was comprised of produce and grains, the cheese was the last ingredient I had to figure out, in order to “veganize” the recipe.
So, I took to the internet, and while I didn’t find shred-able or curl-able vegan Parmesan substitute, I found a crumbly one, and made it my own! To my surprise, it was pleasantly salty and fatty, just like Parmesan. The flavor, obviously, will not be exactly like Parmesan, but it was an amazing compliment to Deb’s Winter Slaw with Farro Salad. I highly recommend it!
As always, if you make this recipe, tag #TheDevilWearsParsley in your posts, or comment here! I’d love to hear what you think, and see what you make!
Vegan Parmesan Cheese (crumbly)
- 3/4 Cup Cashews
- 1/4 Cup Hazelnuts
- 2 Tablespoons Pine Nuts
- 1/4 Cup Nutritional Yeast
- 3/4 Teaspoon Pink Himalayan Sea Salt
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- Pulse everything together in a food processor, until crumbly like Parmesan cheese!