Vegan Cashew Parmesan Cheese

Ingredients

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• Cashew Nuts Cashew Nuts 220g 1 & 4/5 cups
• Coconut Oil Coconut Oil 4 tbsp 4 tbsp
• Nutritional Yeast Nutritional Yeast 3 tbsp 3 tbsp
• White Miso Paste White Miso Paste 1 tbsp 1 tbsp
• Apple Cider Vinegar Apple Cider Vinegar 1 tsp 1 tsp
• Lemon Juice Lemon Juice 2 tsp 2 tsp
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Garlic Powder Garlic Powder 1/4 tsp 1/4 tsp

Instructions

1. 1.Note: the cheese will need to chill, so prepare the day before serving.*
2. 2.Place the cashews in a small food processor and blend for 1-2 minutes.
3. 3.Add all the rest of the ingredients and blend for another 1-2 minutes.
4. 4.Use a small container as your cheese-shaping mould, something around 10cm, this will be the final shape of your cheese.
5. 5.Line the container with cling film and add the cheese mixture, then fold the cling film over the cheese and to wrap it entirely.
6. 6.Press down firmly on the mixture making sure it fills all the space of the container.
7. 7.Place it in the freezer for 6-8 hours, after which it will be ready to serve.
8. 8.Cheese can be stored in the refrigerator for up to 1 week or stored in the freezer for up to 1 month (defrost at room temperature before serving).

Nutritional Information

• Calories:
  269
• Fat:
  19g
• Sodium:
  79mg
• Carbs:
  20g
• Sugar:
  3g
• Protein:
  8g