Recipes & Inspirations

Vegan cheese: from cashew to “parmesan”!

With dried fruit and little else is needed to recreate a vegan food staple: a tasty, compact cheese very similar to Parmesan. Designed for those who, by choice or necessity, do not consume cheese, it is actually also an excellent idea for creating a completely new and healthy food to alternate with traditional dairy products!

Ingredients

for 350 g of Parmesan cheese:
250 g dried fruit (cashews and pine nuts)
250 ml of water
2 tablespoons of nutritional yeast flakes
¼ teaspoon of salt
Thinly sliced shallot
Lemon

Procedure

Soak the cashews for 4 hours. Once soaked, blend them with the other ingredients and enough water to form a thick mixture (250 ml of water or slightly more should suffice). Spread the mixture onto the dehydrator trays.

Programme

Start the programme P1 for 16/20 hours Approximately (after 6-8 hours of drying, turn the mixture and finish drying until the desired consistency is achieved).

Always store in tightly closed glass jars and away from light and heat.

Recipe by Sara Cargnello
blog.misvanilla.it