Vegan Kosher Pareve Parmesan Cheese Recipes
VEGAN CASHEW PARMESAN
This vegan cheese is easy to prepare and just as tasy as the real deal. There's no cooking involved, simply blitz and sprinkle over your favourite pasta dish for a bit of extra zing
Provided by Jessica Gooch
Time 5m
Yield Makes 160g
Number Of Ingredients 3
Steps:
- Place all the ingredients and 1 tsp salt in a small food processor and blitz until it becomes a coarse powder. Transfer to an airtight container and store in the cupboard for up to 1 week.
Nutrition Facts : Calories 76 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
HOW TO MAKE VEGAN PARMESAN CHEESE
Steps:
- Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
- I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It's also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!
Nutrition Facts : ServingSize 1 tablespoon, Calories 44 kcal, Carbohydrate 3 g, Protein 1.8 g, Fat 3 g, SaturatedFat 0.6 g, Sodium 92 mg, Fiber 0.7 g
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