The Most Disturbing Recipe EVER
Oh. My. Goodness. This is, hands down, The Most Disturbing Recipe EVER. I love cheese. Truly, it is my friend, my best friend to be exact. I eat cheese almost daily. When I am stressed, I eat parmesan with a spoon, out of the container.
It’s a problem.
We all know that.
So, knowing that Hunter now has to go gluten-free, dairy-free, sugar-free, and taste-free has upset me terribly. How am I gonna make my soup? Seriously? How am I gonna FUNCTION???
I am being dramatic, I know this…but oddly, I am serious.
In an effort to try, I stumbled upon the Minimalist Baker website. She has a beautiful site with simple vegan recipes. I decided to step out of my comfort zone and try the Vegan Parmesan recipe.
That is it. Just 4 ingredients and a food processor. Blown away. Those who know and love Parmesan knows that it has that nutty taste about it. This recipe tastes, not exactly like it but pretty darn close.
3/4 c. unsalted cashews
3 T. Nutritional Yeast
1/4 tsp. garlic powder
3/4 tsp. kosher salt (any can be used)
Pulse all ingredients in a food processor. If you pulse too long, you will release the oils of the cashews and it can get clumpy. So, in order to prevent that, pulse then stop; pulse then stop type of thing until you get the desired consistency. Store in a container or a baggie.
I need a nap after this. For real. I’m making Chicken Parmesan tonight and I’m going to sprinkle this on top to see if anyone can tell the difference.