16 Jun Vegan parmesan – cheese topping with cashews and nutritional yeast
My vegan challenge is still on! I feel great, I eat unlimited amounts of carbohydrates. On a plate I have loads of colorful fruits and vegetables, I have a lot of energy and I feel light. I am very positively surprised, because for such a big meat eater as I was, this is a huge change. However, I do not miss meat, eggs or dairy (for now at least). The fact that I eat food which was given by Mother Nature is very encouraging. The great thing is that everything we need for living and developing grows out of the earth and is natural. Life becomes easier when you eat plants. I always loved vegetables and fruits 🙂
Today’s recipe is nothing extraordinary in the vegan world. The recipe for vegan Parmesan appears on most of the cooking blogs that promote plantbased and a healthy lifestyle. Nevertheless, I decided to have this recipe on my blog as well because it will be needed and necessary to prepare many of other recipes which will soon appear on my blog. Interestingly, I’ve never been a fan of cheese, each one of them for me just stank. Since childhood, I avoided cheese, and when I started to eat healthy food and I knew it’s faults (saturated fats, cholesterol, addictive components), the more I was drawn to avoid it. Even if I go for pizza, I ask to for no cheese!
Despite all this, sometimes I like a little cheesy flavor. In contrast, what very bothers me is that the traditional cheese is unhealthy. What to do in such a situation? Salvation is yeast flakes, cashew nuts and dried garlic. The taste is very similar to Parmesan, but without the unhealthy saturated fats and cholesterol. Plants once again saved the situation! The Parmesan is literally three minutes work. You put the ingredients into a blender and ready 🙂 I really recommend it to anyone who likes the taste of the cheese, but at the same time wants to take care of health and the line!
- 100g cashew nuts
- 25g nutritional (5 tablespoons)
- 1 teaspoon garlic
- ⅓ teaspoon salt (or more according to your preference)
- All the ingredients put in a blender and pulse to obtain a powder. Do not blend too long, don't let cashews to turn into peanut butter. Store in the refrigerator, closed. Parmesan is good for consumption within a few weeks.