How to Make Vegan Parmesan Cheese | Healthy Vegan Recipes
This raw vegan parmesan cheese goes perfect topped on my raw spinach pesto pasta recipe which you can watch my clicking here:
PRODUCTS I USED:
White twistable mason jar lids here: http://amzn.to/1pBl4vX
Black & Decker food processor I used: http://amzn.to/QOcjin
Mason Jars: http://amzn.to/QOcwSE
Raw Spinach Pesto recipe: http://youtu.be/wtBWIl4-HRI
What I Eat In a Day: http://www.youtube.com/watch?v=fZBhrrYehhQ&list=UUZB32syI0FFtThd6xkPTRrg&feature=share&index=2
-1/2 cup raw cashews (can also used walnuts)
-1 clove of garlic
-6 turns of pink or sea salt (you want it salty!)
*Blend in a food processor until you get your “parmesan” texture. Store in fridge for 7-10 days.
NOTE: Do not over blend or you will end up with a paste similar to nut butter.
This recipe was inspired by Mimi Kirk: https://www.youtube.com/channel/UCrn_JmkSrA3h__duIa6S_gg
OTHER PLACES YOU CAN FIND ME:
Tweets by UrHealthNut
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Disclaimer: I am not a Nutritionist. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products mentioned in this video.