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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Vegan Parmesan Recipe

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This recipe for Vegan Parmesan is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup raw unsalted cashews, blanched almonds, or sunflower seeds
½ cup nutritional yeast
3 tbsp dried chopped onion
½ - 1 tbsp garlic powder
¾ tsp sea salt
½ tbsp herbes de provence or italian seasoning or basil (optional)
Directions:
Directions:
Add all the ingredients to a high speed blender (cashews, nutritional yeast, dried onion, ½ tablespoon garlic powder, sea salt, and optional herbs).
Pulse 5 - 8 times until the vegan parmesan reaches a fine parmesan consistency (see photo). Taste test and add additional garlic powder (I use the entire tablespoon) and/or sea salt to taste
Personal Notes:
Personal Notes:
1) Use sunflower seeds for this vegan parmesan to be nut free.
2) Store in the fridge in a covered container for up to a week.

 

 

 

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