Spaghetti Bolognese without Parmesan cheese just isn't the same. So I was all the more grateful when I discovered this plant-based version and am very happy with it.
This cheesy flavour is simply fantastic!
Different from the original?
This alternative is certainly not the original and can therefore only ever try to imitate the flavour and proximity. But I think this vegan Parmesan does that really well 🙂
Preparation time: approx. 10 min
Ingredients for approx. 175 g
- 150 g cashew nuts
- 25 g yeast flakes
- 1 tsp salt
Preparation
Place all the ingredients in the blender and blend until crumbly, so that the mixture is the size of grated Parmesan cheese.
Done!
Durability
The vegan Parmesan can be stored in an airtight container in the fridge for several weeks.
Buon Appetito,
Your Katinka
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