So the one thing I miss most about being Vegan is….CHEESE! I have Italian in me and I’m sure cheese forms part of the essential amino acid make-up in our DNA. I remember piling parmesan and romano cheeses onto the delicious pasta sauce my Nonna would make every Sunday- “Some cheese with your Spaghetti?!” my dad would ask me tongue-in-cheek, as I would cover every inch of my plate. Consequently, finding a decent cheese replacement was one of the first things I set out to do when I became Vegan… and I think I have found it!
As with most of the recipes here, this one is also easy to make and has become a staple item in my fridge. I’ve had quite a few non-vegans try this on top of my pasta sauces- and they have all been pleasantly surprised at how tasty it is!
• 2 cups of raw almonds
• 1 Tbsp of granulated garlic (optional)
• ½ cup of Nutritional/ Savoury Yeast (What is this?)
• 1-2 pinches of salt to taste