Friday, May 25, 2012

Parmesan Cheese

Parmesan Cheese is something I really missed when I first became vegan.  Actually, I missed all cheese.  Then slowly I began to explore cheese alternatives like soy cheese and almond cheese.  Sadly, many cheese alternatives contain whey which is a milk protein and a vegan no no.  Also, many cheeses are soy based and I do try to keep my soy intake low.  Then I found Daiya which is made from tapioca flour and I daiya so I use it a lot.  However, they don't make Parmesan and I didn't like any of the vegan Parmesan cheeses on the market.  So I made my own! And it is amazing!  I hope you guys love it too!  Put it on top of dishes like "Beefy" Pasta or serve it up with my Perfect Pesto in a wrap or on top of spaghetti and pizza.  This seed cheese is made with papita seeds but if you want to splurge then you can use pine nuts instead.

Yields: About 11/2 cups
1 cup papita seeds, soaked two hours and rinsed well
1/2 cup cold filtered water
1/2 tsp. Himalayan salt or sea salt
1 Tbsp. chopped onion (white or red)
3 Tbsp. fresh lemon juice (about two medium lemons)
1 tsp. coconut oil
4 drops honey or liquid stevia
1 Tbsp. nutritional yeast
1 small garlic clove

Add all ingredients in a blender and blend on crumble until it looks like Parmesan.  Slightly crumbled and slighty smooth.  Store in sealed container in the refrigerator.



  1. Thanks, Krystal, we are going to try it!!

    1. Awesome! I hope you guys like it!! It's really good :) Thanks for the comment!

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