Home / 2021 / May

Raw vegan Parmesan

standard
| by | sour-recipe-website |
No Comment
Raw vegan Parmesan Raw Food Recipe

This vegan Parmesan tastes better than any cheese and smells great too. It’s a very simple recipe made from a few handpicked ingredients. The vegan Parmesan cheese works well on pasta, pizza and is very tasty as a salad topping. You can use this raw vegan parmesan for any dish of your choice.

Parmesan | raw & vegan

Published:
      Small food processor    

50 g or 1/2 cup
macadamia nuts
2 tbsp
nutritional yeast
1⁄4 tbsp
salt
1⁄2 tbsp
garlic powder
Throw all ingredients into your food processor and process until desired consistency is achieved.

Share with your friends! They love what you love!

Raw vegan Parmesan Raw Food Recipe

I have been playing with this recipe for a long time until it came together perfectly. It more than lives up to my expectations of Parmesan. I recommend you to make the recipe following my recipe. If you don’t like it, modify it. But this recipe will be a great starting point for your own experimentation. Here are a few more ideas for substitutions, if necessary.

Replacing macadamia nuts

If you don’t have macadamia nuts or don’t want to use them, you can swap them out for cashews or peeled almonds. I always buy all nuts raw or unroasted and peel the almonds by hand after soaking for 12 hours.

I would not recommend using seeds or tart nuts such as walnuts. These don’t work so well in this recipe.

Making the Parmesan without a food processor

Using a small food processor/chopper is truly the easiest way to make this recipe. It’s the fastest way to make a small batch of raw vegan Parmesan.

If you use a regular food processor, you would need to double or better triple or quadruple this recipe.

You can try making it in a blender, but I find it hard to get the right consistency without over blending the nuts into a sticky flour. Please don’t try using an immersion blender for this recipe. The macadamia nuts will be flying around your kitchen. You might hurt yourself. Please don’t.

Less salt

I made the first batch of this raw vegan Parmesan with twice the amount of salt. It was waaaay to salty for my liking. I reduced it a little, but you can further reduce the salt to your liking.


If you pass on the salt completely, the Parmesan will lose the cheesy taste. If I absolutely need to skip on the salt, I replace it with my homemade lemon powder. Sorry, I don’t have the recipe in German yet.

Alternatively, use celery (dehydrated celery, ground up) salt or onion powder (dehydrated onion, ground up). Ground seaweed or white pepper are also great salt alternatives, I think. However, algae can also contain a lot of salt. So, depending on why I want to leave out the salt, I choose the appropriate alternative.

Garlic, no garlic

Garlic works so so well in this recipe. However, I would never eat garlic before meeting fellow humans. I only eat garlic if I am going to be hanging out in the office all by myself for the next 3+ days. Accordingly, I think careful before using garlic.

This raw vegan Parmesan is a recipe I make in bulk for later use. If I’m not sure, I make if garlic-free and have the option to add some garlic to my dish directly when serving Parmesan.

Nutritional yeast substitutes

Yeast can be omitted, but it is quite an important flavor provider for this raw vegan Parmesan. If you don’t have any noosh at home, get your spices out. Grind up some white pepper, salt, onion and season the Parmesan everything you find fitting.
An alternative to yeast flakes for the cheesy flavor is noni, dried and ground. But unfortunately, noni is not that easy to come by.

Subscribe to the newsletter!

Awesome!

Shelf life of this parmesan

This raw vegan Parmesan can stored unrefrigerated, but only if the nuts you are using are absolutely dry. I like to wash all the nuts before using. But I always make sure to dry them well in the dehydrator.
Our parmesan is best stored in an airtight container. Always smell it after opening the jar/container so you don’t miss out on the amazing cheezy smell. This raw Parmesan smells so incredibly delicious.

This vegan parmesan recipe is:

• vegan
• cruelty free
• dairy free
• lactose free
• oil-free
• paleo (but vegan of course)
• sugar free
• gluten free
• delicious
• salty
• storable
• easy to make
• quick to make
• organic (if you choose organic ingredients like me)

Raw vegan Parmesan Raw Food Recipe

Why not just buying Parmesan

Store bought raw vegan Parmesan is quite expensive and not easy to find. Vegan Parmesan (not raw) is most likely also delicious, but doesn’t always fulfill my requirements for the very best ingredients. My homemade Parmesan is made in minutes, and consists only of a few simple ingredients, which I am really excited to eat.

I did quick calculation and the store bought raw Parmesan would cost me at least twice as much as my homemade parmesan. Plus, I save plastic packaging as I buy all the ingredients in bulk. And if possible, unpackaged.

If you’ve been looking for a vegan Parmesan recipe for a while already, this quick and easy but delicious recipe will win you over. Let me know in the comments what recipe you will use this raw vegan Parmesan for.

Raw vegan recipes with this parmesan will follow

Selbermachen Veganer Parmesan
raw vegan food diet rawismyreligion

My Raw Food Recipes

I'm in love with the raw vegan recipes. For me, it's the freshness of the ingredients and the ease of the food prep. And the recipes turn out so yummy (most of the time;), especially the desserts. Try some of my simple recipes here.

Sorting through my cutlery

standard
| by | Blog, Blog |
No Comment

I have been collecting props for more than 10 years and cutlery has been my favorite to look for at the flea markets. There are so many different kinds. And the best thing is: old cutlery is pretty cheap. This is how it works: The older cutlery gets and the uglier it looks, the cheaper I can get it. But for food photography, old non-shiny cutlery is actually amazing. I would not eat with it, but as a prop old cutlery is amazing.

Ever though I have a pretty decent collection, I end up using the few small spoons from the box, which is the easiest to access. And it’s all because my cutlery was never properly organised. Even though I sorted my cutlery by theme, I had no idea what I actually had and where.

When it comes to food photography, on the daily basis, I usually photography the food we eat and with everything else in my life and the food prep and the chasing the lat ray of the natural light, I don’t take the time to look through all my props every single time to find the perfect spoon I did not use yet.

So today, I took the time to organize, to photograph and to label all the places I keep my cutler so I can find it easier the next time I might need it. Here are some of the find on my organizing spree:

Copper cutlery

Not really copper, I believe, but copper look. On the left are the cheapest I got from Muy Mucho in Spain. Followed by a set from Zara. And on the right side of the photo are some really nice pieces from Japan.

The backdrop is a vinyl coated laminate tile.

Here is a set from Japan I regret getting. I don’t see what I can use it for yet. The backdrop is a hand painted one I made a week ago.

Another set from Japan. I will find out what brand it was and will probably let you know in another post. The plate is from a local German artist who studied in Japan. The backdrop is hand painted by moi.

Here are some older huge spoons. All from the flea markets. Found mostly in Germany and France. Backdrop is a light gray tile 60 x 60 cm.

A small sugar spoon / sugar spoon collection. I found those mostly in Europe, sone in the US.

Tongs. Don’t use those much (yet).

Beautiful Japanese cutlers. Very special. Found the pics on pinterest years ago and could not come back from Tokyo without getting those.

These are newer designs by the same artist.

Almost all of these golden pieces are from Japan, one is from Ikea.

I don’t know about those. All of them felt like a good Idea. Now my husband uses them for his food pics.

White enamel pieces. Love them. Half from Europe, half from Japan.


Share with your friends! They love what you love!

Subscribe to the newsletter!

Awesome!

Wagelfeld Kubus small glass jug

standard
| by | Blog |
No Comment

Part of the Kubus Stacking Container Series 193-1950

Produced by Vereinigte Lausitzer Glaswerke German

Designed by Wilhelm Wagenfeld

Wilhelm Wagenfeld studied at the Bauhaus between 1923 and 1925.

Later he went on designing consumer products. At that time, the market screamed for affordable functional factory-made products. The Kubus series turned out to be very popular.

Wagenfeld’s Kubus system was mass produced, widely available, and affordable.

The Kubus series consists of modular glass storage containers. Those are made of heat-resistant industrial glass. The containers were mainly used for storing food in the fridge.

The Kubus series consists of seven separate, stackable units of variable sizes and interchangeable lids. The containers can be used either together as a unit or individually as needed.

This work by Wagenfeld exemplifies the Bauhaus idea of utilizing industrial production to deliver well-designed standardized products at affordable prices to the masses.

My collection

I own the small jug you see in the picture above and the biggest container. The jug I found at the flea market for unter 10 € sold by one of the guys who gets whole boxes form “Haushaltsauflösungen”. Haushaltsauflösungen ist a German word for selling off everything an elderly person owned after their passing.

Not in production anymore

Unfortunately, the Kubus collection is not produced anymore, which is such a shame. Especially as the Jenaglas, a glassware production company in Germany, still produces some not so amazing products by wagenfeld to this day. They should pick up the production of the Kubus series instead.

The complete Kubus series can still be acquired on ebay for between 700€ and 1500€ in varying quality. Some of the jars or lids are usually chipped as the glassware ist almost 100 years old by now.