plant-based shredded parmesan
Vegan Cheese

№7 Plant-based Shredded Parmesan

When I started discovering plant-based lifestyle and veganism back in 2013, this was one of the first recipes I learned to make!

didn’t know what to eat and how to make it work

Plant-based lifestyle was new to me and I had no idea what to eat! I remember eating cooked potatoes with olive oil and this plant-based shredded parmesan for dinner at the beginning. I am feeling nostalgic now.

Looking back at my vegan journey – it taught me so much not only about food but also about myself.

・ Discipline

・ Not giving up

・ Be open-minded

・ Trying new things

I hope you will enjoy making this recipe and that it will be a nice addition to your meals!

Love, Denisa♡ 

what you need

These are the ingredients you need to make №7 Plant-based Shredded Parmesan recipe:

• Cashews

• Nutritional Yeast

• Pink Himalayan salt

Put cashews into a blender and blend until a flour consistency for up to 1 minute. Pulse if needed. Place the blended mixture into a bowl. Mix in 15g | 3 tbsp of nutritional yeast and 1/2 tsp of pink Himalayan salt. Store in airtight container (preferably in the fridge).

2 MINS

High-speed blender, Glass jar, Scale

Gluten-free, RAW, Vegan, No artificial sugar, Soy-free, Corn-free

INGREDIENTS:

DIRECTIONS:

  1. Put cashews into a blender and blend until a flour consistency for up to 1 minute. Pulse if needed.
  2. Place the blended mixture into a bowl. Mix in 15g | 3 tbsp of nutritional yeast and 1/2 tsp of pink Himalayan salt.
  3. Store in airtight container (preferably in the fridge).
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⭐︎ CASHEWS: Pay attention to quality! Buy whole, white cashews that are not broken or grey/moldy. Also, buy nuts that are in an airtight/sealed container. Nuts that are exposed to air or are in the store section ‘take as much as you want’ can
get moldy and unhealthy (even though we do not see the mold). After opening, store your nuts in cold, dry and dark place – I store my nuts in a fridge.

⭐︎ NUTRITIONAL YEAST: It is deactivated yeast full of B vitamins. I tried a few brands where the process of deactivating the bacterias was not done properly and you can still taste the yeasty flavor. I remember that I had a good one from Whole Foods in the US, but in EU I am buying it from Vitalvibe.

⭐︎ PINK HIMALAYAN SALT: I like to use pink Himalayan salt because a great amount of minerals our body can benefit from.

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When I turned 100% vegan and started with a plant-based lifestyle back in July 2014 I used to have a hand blender (we all have been there❀). It took me almost 2 years before I got my first high-speed blender.

Talking from my experience: Investing in a good high-speed blender is a great decision. I am using it every single day! I even took it on our vacation to Bali!

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keep thriving
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