The Most Disturbing Recipe EVER
Oh. My. Goodness. This is, hands down, The Most Disturbing Recipe EVER. I love cheese. Indeed, it is my friend, my best friend to be exact. I eat cheese almost daily. When stressed, I eat Parmesan with a spoon out of the container.
It’s a problem.
We all know that.
So, knowing that H now has to go gluten-free, dairy-free, sugar-free, and taste-free has upset me terribly. How am I going to make my soup? Seriously? How am I going to FUNCTION???
I am being dramatic, I know this…but oddly, I am serious.
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 just four ingredients and a food processor. I was blown away. Those who know and love Parmesan see that it has that nutty taste. 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 will sprinkle this on top to see if anyone can tell the difference.