The uniquely rich and savory aroma of parmesan cheese combined with a firm blocky texture makes this cashew-based cheese recipe stand head and shoulders above the rest. Shave over salads, grate over pastas, or melt it into a rich soup or sauce to add an umami-laden nutty flavor to any dish.
Ingredients
- 255g (8.5 oz) Unsalted Cashews, Roasted
- 12g (2 ½ tsp) Salt
- 4g (1 tsp) Druids Grove Lactic Acid
- 4.5g (1 tsp) Druids Grove Parmesan Cheese Flavor
- 5g (1 tbsp) Druids Grove Nutritional Yeast Flakes
- 45g (3 tbsp) Druids Grove Coconut Oil
Equipment
- Food Processor
- Silicon Mold
Timing
Active Time: 10 Minutes
Total Time: 1 Hours 30 Minutes
Yield
¾ Pound
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Prepare Cashews
In a food processor place the cashews, salt, lactic acid, powdered Parmesan flavor, and nutritional yeast flakes.
Pulse for 10 seconds or until the cashews are uniformly chopped.
Add the coconut oil and blend until semi smooth. Once the mixture starts to stick together it is ready. Do not blend for too long as the cashews will begin to separate from their natural oils and become greasy.
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Press Into Mold and Chill
Once the mixture is sticky it can be placed into a silicone mold and pressed into a block. Use a muddler to press the mixture into a firm block.
If you have a food saver or a vacuum sealer you can use these to make the block a bit more firm.
Cover the block of cheese and refrigerate for 2 hours or until firm.
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Serve and Enjoy!
The cheese can now be shaved or grated to your liking.
For best results keep the plant based Parmesan cold before grating.
Summary
Recipe Name
Homemade Plant Based Parmesan
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
