Vegan “Parmesan” Cheese

“Cheese makes everything better,” according to Americans, and it’s hard to disagree with them.

Since our menu is a little more interesting than the menu of many Americans, I suggest complementing your usual lunches and dinners with my delicious vegan “parmesan”.

There’s no milk in it; it consists of pine nuts and nutritional yeast, which are very rich in protein and vitamins.

A subtle, delicious, and very nutritious cheese!

Great for any salad.

My children love this “cheese” sprinkled over a salad made of spinach, onions, tomatoes, cucumbers, and avocados. But I love eating it with pasta. It’s incredible how much more interesting the taste of a simple dish can be made with this tiny addition.

I promise you will like it!
Ready? Set? Let’s go cooking!

We will need:

1/2 cup pine nuts (125 ml.)

1/2 tsp. nutritional yeast

Coarse salt

Preheat the oven to 165C / 325F.

Spread the pine nuts on a baking tray lined with baking paper and roast them in the oven. The nuts should become slightly browned.

Grind them in a blender with yeast and salt. I prefer salt with slightly bigger crystals, as I like this effect—the feeling when in a little sweet mass there are bright, salty “explosions”.

If you don’t have coarse salt, don’t worry, table salt will do

You can also add dry garlic or other spices to suit your tastes in this “cheese”.

There is plenty of room for your imagination here.

Done! An excellent vegan “cheese” ready for your salad or pasta.
Bon appétit!