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

Ingredients:

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

Directions:

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.

✌ YUM