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Vegan Parmesan Cheese

This recipe is a great substitute for dairy parmesan cheese. It last a long time and has a tang to it. It shreds well and tastes amazing. A must have in your recipes.
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Prep Time 5 minutes
Total Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 1 1/2 Tbs. Lemon Juice I use Santa Cruz organic lemon juice
  • 1/2 cup coconut butter Softened
  • 1/4 cup Nutritional Yeast
  • 1/4 tsp. Vitamin-C Crystals I found mine at whole foods
  • 1/2 tsp. sea salt or Pink Himalayan salt
  • 1/2 cup coconut oil melted, refined (no coconut taste)

Method
 

  1. In a blender or food processor add lemon juice, coconut butter, nutritional yeast, Vitamin-C crystals and salt. Blend until smooth.
  2. Add the coconut oil last and blend again until creamy smooth. If it is too thick, add a little of lemon juice to get it to a slightly thinner consistency. You many have to use a spatula to push it down from the sides.
  3. Line a freezer safe container with parchment paper and pour mixture into container and freeze until solid.

Notes

I found that using parchment paper helped to get the cheese out easily. When you use it, keep parchment paper around the section you hold, while grating. It will help to keep it solid rather than melting into your hand.

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