EASY VEGAN PARMESAN

🌿 FULL RECIPE🌿

Parmesan Cheese Wheel

3/4 Cups Raw Blanched Cashews

3/4 Cups Unsalted sunflower seeds

1 tablespoon White Vinegar

1 teaspoon Lemon Juice (Freshly Squeezed)

3 tablespoon Nutritional Yeast

3/4 teaspoon salt

1 teaspoon miso paste (optional)

4 tablespoon Coconut Oil

1 teaspoon agar powder

Add the first 6 ingredients to your food processor, and pulse until you get a fine crumble.

Adding miso to this recipe will give the dish a more robust, briny flavor. It will also give the "cheese" a darker appearance.

Heat up coconut oil in a small pot over medium heat. Once melted, add agar agar and cook for about 5 minutes, whisking constantly.

Add agar agar and coconut oil mixture, nutritional yeast, and pulse until incorporated.

Place cheese into a mold of your choice (make sure the mold is lined with saran wrap, parchment paper or oil) and press down lightly, if needed. Place in the fridge for at least 4 hours to let it set.

If you would like Parmesan shavings place in the freezer instead.

Cheese will keep for 7-10 days in the fridge. Enjoy!

Grated Parmesan

3/4 cups cashews

3 tbsp Nutritional Yeast

1/4 tsp garlic powder

3/4 tsp salt

1/4 tsp Italian seasonings

Combine above ingredients in a food processor until you get a fine crumble.

Store in a air tight container or recycled herb jar and enjoy on all your favorite pasta, pizza, casserole dishes.

Will keep for up to two weeks stored in the fridge.