I do not have exact proportions for this recipe - I usually go by feel and taste. Vegan Parmesan will last almost indefinite in the fridge. I like to make a fairly large batch and store it in an airtight container for a month or so.
What you need:
(All amounts are approximate. Feel free to adjust according to your taste)
2 tsp nutritional yeast
4 tbsp flax seeds or a mix of flax and sesame seeds
1/4 tsp garlic powder - optional
1/2 tsp onion powder - optional
1/2 tsp spices (basil and oregano work great in this recipe) - optional
What to do:
- In a medium bowl mix thoroughly miso and seeds.
- Add nutritional yeast and stir well. You should have a crumbly mix, resembling grated Parmesan. If the mix is very sticky add more seeds - 1/2 tsp at a time.
- At this point your basic vegan raw Parmesan is ready. You can use it as is or give it a little bit more flavour by adding garlic and onion powders and/or dried herbs.
- I recommend you try cheese after adding each ingredient. You might find my proportions too generous or you might go for a more herby flavour.
Sprinke over your favorite dish and enjoy!