Parmesan cheese was the cheese I loved and missed the most when I found out I was allergic to dairy products. I topped nearly anything with it, spaghetti, salad, soups, toast, potatoes, pizza, etc. Spaghetti seemed so boring without it that why even bother eating it? I tried looking at the health food store for a vegan cheese, but they either had soy ingredients (which I’m allergic too) or they had milk protein. I was totally bummed! I was pregnant at the time and the one food I craved was cheese crackers and loved anything salty and cheesy.
After adopting a plant based, vegan diet we no longer crave such rich foods but love our fruits and veggies all the more! But a little cheese flavor can sure add a lot. So we came up with a delicious vegan, soy-free and gluten-free cheese that will please even the biggest cheese fan! We generously sprinkle it over our pizza, yum! We also sprinkled it over some steamed kale and rice, oh yeah! The possibilities are endless…
Recipe:
1 cup raw walnuts, finely ground (you can use a food processor, coffee grinder or vita-mix)
6 tablespoons nutritional yeast
1/2 – 1 teaspoon sea salt, to taste
Directions:
Stir all ingredients together in a small bowl. Enjoy!
Store in a sealed container in the fridge.
Tip: You can find the nutritional yeast in the bulk food section of your health food store.
Eat a Plant 
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