NUT CHEEZES

FROM VEG FAMILY
Vegan Parmesan Cheese ingredients:

• 1/2 cup toasted sesame seeds
• 2 tablespoons nutritional yeast
• 1/4 teaspoon sea salt

Directions: Toast sesame seeds until lightly browned and then throw all ingredients into a blender. Process for 30-60 seconds. Enjoy your vegan parmesan cheese!

---------------------------------------------------------------------------------------------

Vegan Almond “Parmesan” soy-free and gluten-free* Makes about 3/4 cup

1/2 cup slivered almonds (the ones without the skins)
1/4 cup nutritional yeast
1/4 teaspoon garlic powder
a small amount of olive oil, optional
1/4 to 1/2 teaspoon salt, to taste

I use my small food processor to make this. I think it holds 3 cups. Put the almonds, yeast, and garlic powder in the food processor. Pulse until it looks like a grain. I add a drizzle of olive oil and processor more until the granules became very small (note: pic is zoomed in).Taste, add salt, blend – repeat until it’s just the way you like it. I like to make mine very salty because I use the mixture instead of salt in recipes.Honestly, you want it to look like that Parmesan grated topping you used as a kid. Store any leftovers in the fridge.

--------------------------------------------------------------------------

VEGAN PARMESAN 1 cup walnuts 1 cup nutritional yeast 1 teaspoon sea salt... Throw all ingredients in a blender and process

 -------------------------------------------------------------------------------

Cashew Cheese

1 cup cashew nuts, soaked for 4 hours - stir - get out crud

 juice of 1/5 lime

1/3 cup water

Blend till smooth

http://freefromharm.org/health-nutrition/groundbreaking-game-changing-vegan-cheese-is-here/

 ---------------------------------------------------------------------

CASHEW CREAM: Jessica Schlueter said: I totally improvise it these days, after initially making it from a recipe from Tal Ronnen's "The Conscious Cook".

Basically, I soak raw cashews anywhere from 2-8 hours, then blend those drained cashews with water in the Vitamix. Honestly though, sometimes I don't even soak the cashews and it turns out fine.

Start by adding enough water to just cover the cashews, but if that's too thick, you can add more water and reblend.

Here's the original guide: http://talronnen.com/recipes/cashew-cream/, after time you'll start to adapt it to your own recipes/desireshttp://talronnen.com/recipes/cashew-cream/

GC SAYS FOR SWEET CREAM USE VANILLA SOYMILK-----

 ---------------------------------------------------------------------------------------------------

for the basil cashew cheeze (yield: 1-1.25 cups)

2 garlic cloves

1 cup loosely packed fresh basi
1/4 cup roasted tomatoes
1 cup raw cashews, soaked in water for at least 1 hour
2 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
2 tbsp water
1 tbsp nutritional yeast
1/4 tsp fine grain sea salt, or to taste
--------------------------------------------------------------------
EASY VEGAN PARMESAN 1 cup walnuts 1 cup nutritional yeast 1 teaspoon sea salt... Throw all ingredients in a blender and process 
=================================================================
Brazil Nut Parmezan gluten-free, soy-free, oil-free Link to share/print
There are many versions of vegan Parmesans available, and in fairness, none of them are really like dairy Parmesan. But, we don’t need them to be! What we want is a tangy, salty, rich-tasting sprinkle that we can use for topping salads, pastas, pizza, and more. This topping delivers!

1½ cups brazil nuts (see notes)
½ tsp (little scant) sea salt
1 ½ tbsp nutritional yeast
1 tbsp freshly squeezed lemon juice

Preheat the oven to 275°F and line a baking sheet with parchment paper. 
Process the brazil nuts in a food processor or blender until fine and crumbly. Don’t overprocess, or they will begin to heat and become pasty. Just pulse until finely crumbled. 

Spread on the prepared pan. Toss in the salt, nutritional yeast, and lemon juice.

Use your fingers to work these ingredients through the crumbled nuts. 
Place in the oven and bake for 35 to 40 minutes, being sure to toss three or four times through the baking process (and check during last minutes of baking; the mixture should become dry and maybe a touch golden around the edges, but should not brown).

Remove from the oven, let cool, and transfer to a container to refrigerate. Makes about 2 cups.

If This Apron Could Talk: If you cannot eat brazil nuts, I would substitute 1 1/2 cups raw almonds.  You could also try about 1 1/4 cup of almonds along with 1/4 cup of pine nuts.  After trying this for the first time, you might want to double your batch the next time round. It can disappear quickly! It’s one of my husband’s favorites; in fact, he keeps saying, “You should bottle this up and sell it”!

Kid-Friendly: Your little ones might love this just the way it is, but you can try bumping up the nooch another tablespoon to make it a little more cheesy. Also see Cheesy Sprinkle (recipe follows) for a cheesier-tasting topping.

Serving Suggestions: Any tomato-based pasta sauce will welcome this seasoning, as will a very modestly dressed pasta, such as one with olive oil and lemon juice. This topping works wonders on salads, and adds crunch and depth to cooked rice and other grains, as well as simple bean preparations.
--------------------------------------------------------------------------------
Cheesy Sprinkle gluten-free, soy-free, oil-free 
This topping, affectionately called Cheesy Sprinkle in our house, will be a favorite for kids big and small. Try it on salads, tossed into pasta, sprinkled on rice and beans, worked into sandwich mixtures, as a pizza topping, or eaten off a spoon (yeah, I’ve done it before)!

1/2 cup nutritional yeast
1/4 cup raw almonds (see note)
1/4 cup raw cashews (or more raw almonds)
1/2 tsp (scant) sea salt (about ¼ + 1/8 tsp)
1/4 tsp lemon zest (optional)

Put all the ingredients into a standing blender and pulse until very fine and crumbly. Don’t overprocess, just pulse several times. That’s it! Store in the refrigerator until ready to use.  Makes about 1 scant cup

Adult-Minded: Try adding 1⁄8 teaspoon of onion or garlic powder.
Kid-Friendly: I make this often for our kiddos, and make it quick and simple using just the nooch, nuts, and salt. You may enjoy added flavor depth from the zest, but it’s not essential.

Savvy Subs and Adds: To make this mixtre nut free, substitute the almonds and cashews with: 3 tbsp hemp seeds, 1 tbsp chia seeds (preferably white chia), and 1 tbsp pumpkin seeds (or sesame or sunflower).  Voila!
 ------------------------------------------------------------------------------------------
Cashew Parmesan (Vegan, Paleo) makes about 3/4 cup
Ingredients:
1 cup raw cashews
1/4 cup nutritional yeast
1 teaspoon salt
Directions:
In a small food processor, combine all of the ingredients and process until a crumbly, uniform texture is created.

Feel free to adjust the flavor to your taste, then serve over your favorite dish. Store in a sealed container in the fridge for up to a month.
 -----------------------------------------------------------------------------------------
Parmezano Sprinkles: (from the Ultimate Uncheese Cookbook)
1/2 C blanched almonds
2 Tbs nutritional yeast flakes
-2 tsp light miso
Heaping 1/4 tsp salt

To make the Parmezano Sprinkles (which I recommend making ahead of time) combine all of the ingredients in a food processor and process until you have little crumbles . . . then refrigerate
=======================================================