Raw Parmesan Cheeze
After much trial and error, we finally found a texture we liked to match the salty, tangy flavor of parmesan we've all come to love...and miss. We hope you like it, too.
1/4 cup miso*
1/4 cup nutritional yeast
1/2 cup sesame seeds
1/4 tsp garlic salt
1/4 tsp black truffle sea salt (or 1/4 tsp extra garlic salt)
1/4 tsp dried oregano**
1/4 tsp dried thyme**
*You can use light or dark here. Light will have a slightly sweeter flavor, dark saltier. If you DO use dark miso, reduce the salt amount by half.
**Get creative. Try adding different herbs to suit you, or something funky like a little curry powder or smoked paprika.
Place all ingredients into a small mixing bowl and use a fork to mix everything together until completely combined. Mixture will be a little sticky.Taste-test to make sure its to your standard of tangy, salty parmesan. Eat!
Can be sprinkled on pasta, over soups, and even on pizza! Makes about a cup of cheeze. Stores well in a sealed container in the fridge for about 2 weeks.