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Macadamia Parmesan (vegan)

Macadamia Parmesan

Julie Piatt and Rich Roll
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Course Condiment
Cuisine Italian
Servings 2 cups
Calories 135 kcal

Ingredients
  

  • 2 cups raw macadamia nuts
  • 1 tablespoon chickpea miso paste or light yellow miso
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Celtic sea salt
  • 1 capsule acidophilus (3-billion-active-culture strain)
  • 1 tablespoon refined coconut oil, plus more for greasing the mold

Instructions
 

  • Place the macadamia nuts in the bowl of a food processor and pulse until mealy.
  • Add the miso and pulse for 15 seconds.
  • Add the nutritional yeast, salt, and acidophilus and pulse for 15 seconds.
  • Add the coconut oil and process.
  • Grease a 6 x 31/2 x 2-inch rectangular mold with coconut oil or line with plastic wrap.
  • Press the mixture firmly into the mold, cover with parchment paper, and refrigerate for 24 to 48 hours.
  • Turn the cheese out of the mold and place it on a cutting board. Cut with a very sharp knife or crumble. This cheese will keep for about 2 weeks covered and refrigerated.

Notes

Reprinted from The Plantpower Way: Italia by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2018, Julie Piatt and Rich Roll