*peeks into the blog*
Hello. Hi. How are you guys doing? All the four of you that visit my blog regularly ? :-)
Thanks a lot. No, really.
I’ve been away, and how! I won’t even give silly excuses on how life was busy or work was hectic or anything. I’ve been lazy. Plain lazy. And feeling a bit burnt out. Don’t ask me, of what! :-)

So to start blogging again, here is a simple post.
Something so simple, that you can make it in a jiffy.
Something so essential that your dishes will not taste the same once you start using it.
And something so nutritional yet tasty that it’ll pump you up instantly.

Am a huge fan of parmesan cheese, but once I discovered that calf rennet is one of the essential ingredients in parmesan cheese, I just couldn’t bring myself to ask for that extra helping at the restaurants anymore. But then, one cannot ignore the taste, crunch and flavor parmesan brings to the dishes  you use it in.

That’s how the search for a non-dairy parmesan cheese started. And gave me a couple of options.

People use bread crumbs, or a simple nut mix, by what I’ve read. I’ve decided to extend this recipe, and use all the important nuts one needs to eat during the day, and make a nut mix.

One spoonful of this in any of the dishes you eat throughout the day, and you are good! :-)

How to make Vegan Parmesan Cheese

Preparation time - 60 min, including roasting time, excluding time to cool for the nuts
Serves - A lot!
Level - Easy

Ingredients

Walnuts - 1 C
Almonds - 1/2 C
Flax seeds - 1/4 C
Pumpkin seeds - 1/2 C

Instructions

Toast each ingredients separately in an oven or in a hot pan, just enough to ensure that nuts do not ooze out the oil or go rancid.
Pulse them all in a hand mixer or grinder.
The consistency we are looking for is not a powder but a nut mix, with an occasional small piece of nut to bite.
Store in an airtight container and keep refrigerated.

This will stay good for 6 months if refrigerated.
Use this as a topping on anything that you would otherwise use parmesan cheese for.
I've used this nut mix for pasta, pesto, Indian curries, Flavored rice etc, and it tasted good every time.