Tag Archives: Vegan Parmesan Cheese

Vegan Spaghetti Parmesan with Pasta Sauce – Gluten-free

First you will need to make a Vegan Pasta Sauce (click here for recipe).

Next you will need to make a Vegan Parmesan Cheese (click here for recipe).

Then you will want to fill a large pot up with about 3 Liters of water and bring it to a boil on the stove. Once the water is boiling add as many gluten free vegan spaghetti noodles as you wish to make. We made about 300 grams of uncooked noodles in our pot.  These noodles will need to boil for about 9 to 11 minutes and you will want to stir them occasionally so they do not stick to the bottom of the pot.

Once the noodles are as tender as you desire, take them off the heat and pour them into a strainer to drain the excess water. Pour them from the strainer back into the pot you cooked them in and serve! Pour the vegan pasta sauce on top of the noodles and sprinkle some vegan Parmesan cheese on top! This is a delicious and filling meal!

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Rocket Salad with Vegan Parmesan Cheese

The plant’s name is Arugula or Salad Rocket! It has an intense flavor that is complimented perfectly by sun dried tomatoes and vegan Parmesan cheese!

Ingredients:

  • Lettuce
  • Arugula
  • 3 green onions
  • 3 tomatoes
  • sun dried tomatoes
  • olives
  • olive oil
  • balsamic vinegar ( if you are into it)
  • sea salt
  • vegan Parmesan cheese

Wash the vegetables and chop them in a large bowl, mix well together with your hands so that the ingredients get spread evenly.  If you like it, make a balsamic sauce with agave or maple syrup, and spray on top with a sprinkle of salt! Otherwise, some simple olive oil works just as well with a light sprinkle of salt. Last but not least sprinkle some vegan Parmesan cheese on top of the salad!

To learn how to make your own vegan Parmesan cheese click here!

Vegan Parmesan Cheese

In a food processor or blender (we used the Vitamix to really kick the speed on high) add:

  • 6 Tablespoons of nutritional yeast
  • 1 1/2 teaspoon of sea salt
  • 1/2 teaspoon of olive oil (used to bind the nutritional yeast and sea salt to the dry, raw almonds & cashews)
  • 3/4 cup raw cashews
  • 1/2 cup raw almonds

Process or blend into until there are no large pieces of the almonds or cashews left. That’s all there is to this one! Refrigerate in a sealed container.