Shaky Cheeze - Parmesan, Romano Alternative
In the past, the bonus of eating a pasta meal, for us, was always the parmesan cheese which was liberally sprinkled on top, not just once but 2 or 3 times throughout the meal. You may deduce that cheese was one of the more challenging items to give up and, it is true, that the thought of it was and now we really don't miss is at all and this Shaky Cheeze that I make is one of the reasons. It is simple and quick and so satisfying on any pasta dish. It is also vegan and does not have added oils.
- 1/2 cup roasted cashews, raw almonds, raw cashews or nut of your choice
- 2 tablespoons (or more) nutritional yeast
- 1/2 teaspoon each of salt, garlic powder and onion powder
- sprinkle of cayenne (optional)
- Pretty simple really - place all ingredients in a bullet blender and blend. Stopping occasionally to shake the container to move any unblended nuts to the bottom. (Use the flatter blades if you have more than one)
- Do not overblend or you will turn it into nut butter, pulsing may be a better option than running it outright. The end product should resemble bread crumbs.
- Sprinkle on as you would parmesan cheeze.
- Store leftovers in an airtight container, in the fridge, and use on your next pasta meal.
Many thanks again to Anja at cookingwithplants.com for these recipes which really helped us through those first few weeks and months.
Allergic to Nuts?
If you are allergic nuts then substitute sunflower seeds for the nuts, same proportion.
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