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  • Angelica Larsson

Parmesan cheese | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Hello my lovelies! I find myself jumping between different creative thoughts as to what I want to cook and what my very being craves. I find myself leaning towards cheese, I have always loved cheese both in savoury food as well as in sweet. You are all well aware the my food journey have taken me to eat a vegan diet and I am in love. For me it isn't only for ethics it is for my well being and a way to keep my creative soul burning.

What you need:

2.25 dl (1 cup) raw cashews

2 tsp lemon juice

1 tsp vinegar

1/2 tsp sea salt

1/2 tsp white miso

2 tbsp nutritional yeast

1 tsp hemp seed

Blend the cashew nuts in a food processor until the look like a fine crumble. Now add the additional ingredients and pulse until it's incorporated.

I prefer the texture more coarse as it reminds me of vegan parmesan more but you can of course blend the ingredients even further it will turn soft and more like a dough which in turn means you can shape it into a wheel and store it in an airtight container over night in your fridge.

I put mine in an empty vitamin jar and labelled it very simple but it's nice to get use out of my jars.

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