Raw vegan grated parmesan cheese – the MUST HAVE recipe

I make “shaky cheese” (this is what we endearingly refer to this flavorful delight as) nearly every week. It’s our family’s must have, go to condiment.  The best thing about it is that it’s good for you. It’s loaded with nutrients that are especially hard to get on a raw vegan diet.

It contains

Brazil nuts which are a much needed source of selenium

Nutritional yeast is often fortified with  almost impossible to get B12 vitamin

Himalayan sea salt is loaded with minerals


Fresh garlic. Well the Huffington Post refers to it as the “smelly superfood” (BTW- I actually love the smell) with 11 health benefits.

Only 4 ingredients and so much nutrition: nutritional yeast flakes, garlic, Brazil nuts, and Himalayan seas salt.

I used the Cuisinart mini-prep again. I’m so pleased with my Costco bargain (see my recipe for Raw Chocolate Avocado Pudding for more info).

Just put all the ingredients in the processor and grind it up.

Process until it’s the consistency of grated Parmesan cheese.

Store it in a jar in the fridge.

It keeps for quite a while in the fridge (about 2 weeks), but believe me, it won’t last that long.

We put it on pasta, pizza, chili, salads, wraps, and just about everything that’s savory.

Now regarding the ratios of the ingredients. Like so many raw vegan dishes, it’s ultimately up to you and how you like it.  Remember that you can’t ruin raw vegan food, because you can just add more of something else to balance out the flavor, than mix it up again.

Here’s how we like it:

1 cup Bazil nuts

1/3 cup fortified nutritional yeast flakes

2 average size garlic cloves

1 tsp salt


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