Raw Parmesan Cheeze
I've been trying to find a nice replacement for store-bought Parmesan for a while now. Its pretty expensive, and while it can be surprisingly realistic in flavor, its also got some pretty wonky ingredients. Tricalcium Phosphate, anyone? So I started down the "make your own" route. One of the questions I'm most often asked is how to replace the nuts in a recipe. Turns out a lot of people are allergic! And we vegans really love our cashews for creaminess, almonds for smoothness, and macademia nuts for flavor. So no nuts here, because we want everyone to enjoy this.
After much trial and error, we finally found a texture we liked to match the salty, tangy flavor of parmesan we've all come to love...and miss. We hope you like it, too.
1/4 cup miso*
1/4 cup nutritional yeast
1/2 cup sesame seeds
1/4 tsp garlic salt
1/4 tsp black truffle sea salt (or 1/4 tsp extra garlic salt)
1/4 tsp dried oregano**
1/4 tsp dried thyme**
*You can use light or dark here. Light will have a slightly sweeter flavor, dark saltier. If you DO use dark miso, reduce the salt amount by half.
**Get creative. Try adding different herbs to suit you, or something funky like a little curry powder or smoked paprika.
Place all ingredients into a small mixing bowl and use a fork to mix everything together until completely combined. Mixture will be a little sticky.Taste-test to make sure its to your standard of tangy, salty parmesan. Eat!
Can be sprinkled on pasta, over soups, and even on pizza! Makes about a cup of cheeze. Stores well in a sealed container in the fridge for about 2 weeks.