I used to be a cheese lover – and I guess I still am, now I just love vegan cheese. I thought it would be hard to give up cheese when I went raw vegan, but as I was soon to discover…not with these awesome raw vegan cheese recipes. This was such a great way to still get that topping that I love so much on living pasta’s, salads and soups and especially pesto.
For this recipe, you will need a food processor and a dehydrator.
Raw Vegan Parmesan Cheese
- 2 cups Brazil Nuts (soaked)
- 2 Cups Macadamia Nuts (soaked)
- 2 Tbs Garlic Powder
- 2 Tbs Onion Powder
- 1 T salt
Place all ingredients in the food processor and pulse until you get little crumbly bits that resemble parmesan cheese. Place on teflex sheets and place in dehydrator at 115 degrees until dry. This should be dry within 12 hours. Use to sprinkle on soups, living pastas, and salads. Don’t forget to give this awesome parmesan a try in the raw vegan pesto recipe as well! Enjoy!