Delicious vegan parmesan cheese (cheeze) that is oil free and perfect for pastas and pizza! Raw vegan option. Gluten free.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:1 cup of cheeze 1x
1/2 cup of sunflower seeds (76g)
1/2 cup of hemp seeds (55g)
1 tablespoon apple cider vinegar (13g)
1/2 teaspoon of onion powder and garlic powder
1/4 teaspoon of salt
Add all dry ingredients (sunflower seeds, hemp seeds, onion powder, garlic powder, salt) to a food processor and process until mostly broken down and crumbly (but make sure not to over-process and accidentally make nut butter!!).
Add apple cider vinegar to the mix in the food processor and pulse a few times. Don’t over-process, just a few pulses to combine!
At this point – you can keep the cheeze ‘raw vegan’ by enjoying it as it. It’ll be soft and chewy (not really like Parmesan) but still tasty..
orrr you can roast it in the oven at 350F for 10 minutes, or until crispy and golden… let it cool for a few minutes and then throw it back into the food processor to process it one last time. This will help break down the cheeze further and make the consistency more like parmesan.
That’s it! Your cheeze is ready. Store in an airtight container and keep in the fridge. Serve on top of pastas (like this lentil pasta, or this zucchini pasta). Enjoy!
Quick method: Instead of turning oven on and roasting for 10 minutes, sometimes when short on time I use LOW BROIL instead and roast it for 2 to 3 minutes. But make sure to keep an eye on the cheeze when using broil because it can burn really quickly!!!
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