I’ve been serving this a lot lately at my meet up events and eating it like crazy everything I make, salads, bowls, sandwiches, avo toast… and it seems like it’s so exotic until you realize the recipe is so easy. Especially since I’ve been making a lot of vegan cashew cheese lately, this really only makes sense to me. I got this inspiration from Sayuri who hosted the Raw Vegan Chef Training in Ubud, Bali (I was there for November and the chef training/retreat was an incredible learning experience). I first tried it on the raw vegan Mexican Lasagna served in Sayuri’s cafe and then we got the recipe and when we made it, the results were equally amazing. I’ve modified mine a bit because I never really look at recipes when cooking or un-cooking and I always like to add a few thing anyway. To this recipe I added one of my favourites: garlic powder.
I used activated nuts in my Rawmesan recipe because it makes their nutrition more readily available for the body and they are also easier to digest. When nuts are activated it simply means that they have been soaked to help release enzyme inhibitors and phytic acid, then they are slowly dehydrated over a low heat and they dry and are now ‘activated’. It’s rare to find activated nuts, most nuts are raw or roasted so unless what you buy actually says activated it probably isn’t. If you don’t have a dehydrator you can use the oven at a very low heat, in between 100-120 F.
- 2 cups raw cashews (activated)
- 2 tbsp nutritional yeast
- 1 tbsp garlic powder (not salt)
- 1/4 teaspoon smoked paprika
- Combine ingredients in a blender and either pulse or blend until the mixture is a small, grainy like consistency. Do not over process, having a little texture adds to the tasty sensation.
- Sprinkle lovingly on everything… pizza, sandwiches, pasta, hummus… okay, well, you get the picture (it’s a flavour enhancer). Mmmmmm…
- Enjoy this healthy alternative and if you really loved this vegan parmesan alternative, please share it and spread the love. 🙂