Mar 21, 2013

Almond Parmesan Cheeze. Vegan.

Wait a minute. Parmesan cheese made with almonds? No way! That’s what I said. Until I made it. And ate it. A lot of it. Guilt-free. Yes. Yes! A super easy recipe that you will love if you’re vegan or just staying away from dairy. The hardest part of this recipe, if you can call it hard, is removing the almond skins after they’ve soaked. And not eating too many in the process!

What is nutritional yeast, or “nooch” as some vegan foodies call it? Sold in bulk at health food stores, nutritional yeast is a flaky powder that tastes much like Parmesan cheese. It is pasteurized to kill the living yeast organisms. Although it’s cooked, many raw diet plans make an exception and include nutritional yeast, because it is a vegan source of vitamin B-12, protein and other essential nutrients.

Ingredients:

  • 2 cups raw almonds, soaked and skinned.
  • 1 cup nutritional yeast
  • 1/4 tsp salt

Directions:

  1. Cover almonds with cold water.
  2. Rinse after 8-10 hours.
  3. Continue soaking and rinsing until the almonds are plump and you see a tiny tail beginning to poke out of the top. This means they are ready. It also means they are beginning to sprout! The skins should slide off pretty easily at this point.

Can you see the small white spots on the top of the almonds? This is when they’ve soaked enough.
    4.  Pop the nuts out of their skins.
    5.  Lay them out on a towel for a few hours to dry a bit.
    6.  Place almonds and remaining ingredients in a food processor and pulse until you

         reach a texture similar to grated parmesan cheese.
    7.  That’s it! Store in the fridge for up to 3 weeks.

Healthy trails,

2 responses to “Almond Parmesan Cheeze. Vegan.”

  1. Curt says:

    Great idea on this one!

    • helynskitchen says:

      Oh, an older recipe. Yes it is good but guess what? You can make it with raw cashews instead of almonds without having to do all the soaking and skinning… just as yummy 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *