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.