Raw Vegan Cashew Parmesan-Style Cheez
This dairy-free cheese-like topping is delicious on pasta, casseroles, even salads. It’s insanely delicious, and features omega-rich hemp seeds. For another Parmesan-esque cheese-y concoction, see Beverly Lynn Bennett’s almond-based Raw Vegan Parmesan-Style “Cheese.”
Makes: About 1 1/2 cups
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- 1/3 cup hemp seeds
- 1/2 teaspoon salt
Combine the ingredients in a food processor fitted with the metal blade. Pulse on and off until the mixture is finely and evenly ground.
Transfer to a tightly lidded container and store any unused portion in the refrigerator, where it will keep for a few months.
- For more vegan cheese-like recipes, go to Vegan Cheese-y Delights.
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One comment on “Raw Vegan Cashew Parmesan-Style Cheez”
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10 chips is about the size of a carb serving. There’s rellay no shortcut for chips because any substitute (pita, etc.) would also be a carb, and tortilla chips aren’t too bad glycemic wise. If you’re trying to cut out fat then you could use reduced fat or nonfat cheese. The nonfat cheeses don’t melt very well except for the processed American cheese. It melts but tastes kind of scary if you ask me!I would say look to covering the chips with seasoned ground turkey and all the veggies you want (onions, jalapenos, tomatoes, salsa) and go light on the cheese.