With yoga teacher training starting on Sunday (SO EXCITED), I think I’ve finally found a vegan cheese that I like! Cheese, for me at least, is one of the things that will be really hard to give up for three weeks. I love putting it on just about everything, so I was hopeful when I found out that my local grocery store carried shredded vegan cheese. It was definitely different from real cheese, and there was something about the texture that just didn’t sit well with me. Making this parmesan substitute definitely restored my faith.
It’s super easy to put together, and all you need is some cashews, nutritional yeast, and salt. That’s it! Cashews are definitely the body of this recipe, but the nutritional yeast gives it that extra punch of flavor. Nutritional yeast is super high in B vitamins and contains other minerals to make it super healthy for you.
This is definitely going to be used to top spaghetti during my first three weeks of the cleanse, and going to be a nice addition to my usual rotation. This would also be amazing as a topping to a baked mac and cheese! I can’t wait for the teacher training to start. The group that will be doing the training with me are all amazing people, and while it’ll be a lot of information it’ll also be a great time!