Cashew Parmesan Cheese

Today we are making some vegan parmesan cheese! Delicious crumbles of cheesy goodness with a nutty taste. Enjoy! Subscribe to Sounds True for more: http://bit.ly/2EAugMf

Recipe from The Yoga Plate: Bring Your Practice into the Kitchen with 108 Simple & Nourishing Vegan Recipes: http://theyogaplate.com/book/

Cashew Parmesan Cheese
MAKES 1 CUP

1 cup raw cashews
1 garlic clove, peeled
1 tbs. nutritional yeast
¼ tsp. sea salt

-Place all the ingredients in a high-speed blender and process until it resembles Parmesan cheese. Do not overprocess, or you will release the oils from the cashews and end up with cashew butter.
-Store in an airtight glass container and keep in the refrigerator for up to 1 week.

Note: You can easily interchange the cashews with other nuts, such as pecans, walnuts, and almonds, or with seeds, such as sunflower seeds and pumpkin seeds.

In The Yoga Plate, LA-based yoga power couple Tamal and Victoria Dodge introduce readers to the philosophy of yoga as it is reflected in our eating choices. The 108 recipes are designed according to the concept of ahimsa, or non-harm. “Consciously or not, we can cause a lot of harm with our eating habits,” explain the authors. “Living with ahimsa means we try to cause the least harm possible to all living creatures.”

Each recipe takes you through your daily practice of yoga, starting with “Morning Meditations,” where you’ll find smoothies and breakfasts to fuel and power you through the day; “A Plate Full of Prana,” with snacks, soups, and salads to revitalize your system; “A Bowl Full of Yin,” with recipes to help cultivate a centered mood; and “Sweet Savasana” for restorative and beneficial dessert options.

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"The Yoga Plate" published September 24, 2019
Read your copy today:
http://theyogaplate.com/book/

Видео Cashew Parmesan Cheese канала Sounds True