Keto Vegan Parmesan Cheese
How to Make It
Step 1
Gather your ingredients because they’ll all be going into the blender at once. For the sunflower seeds, choose plain, shelled seeds. If your sunflower seeds are salted, omit any additional salt from the recipe. However, you’ll have more control over the final outcome if you start with unsalted seeds and then add your own salt. You can use garlic salt if you omit the additional salt as well.
Step 2
Combine all the ingredients in a food processor or good quality blender until they’re ground into a finely grated mixture like parmesan cheese. You may also use something smaller, like a bullet blender, to make the vegan parmesan cheese. Taste the mixture and add any extra yeast, salt, or flavorings you’d like. You may need to scrape down your blender and blend the mixture multiple times to ensure no chunky pieces of sunflower seeds are left behind.
Step 3
Use the vegan parmesan cheese immediately, or chill in your refrigerator until it’s time to use it. Sprinkle a ½ tablespoon of parmesan cheese per serving over your favorite vegan meals. Keep the leftovers wrapped in your refrigerator for up to one week. The ingredients won’t go bad, but this recipe will taste the freshest if it’s less than seven days old.
Ingredients
- Sunflower seeds, dry roasted, unsalted – 3 oz
- Nutritional Yeast – 3 tbsp
- Sesame seeds – 1 tbsp
- Garlic powder – 0.13 tsp
- Salt – 0.25 tsp