Description
Indulge in the deliciousness of this Keto Parmesan Wheel, its character pairing well with delicious non-alcoholic wine.
Ingredients
Scale
2 cups raw cashews
3 tablespoons nutritional yeast
1 teaspoons salt
1/2 cup refined coconut oil
2 tsp agar
Instructions
- Soak raw cashews in water for 24 hours. When ready to make cheese drain. Set aside. Make your mold. Set aside.
- Place cashews in a blender and pulsate, grinding them to a fine crumble. Add nutritional yeast and salt and blend together in the mixer. Set aside.
- In a saute pan heat oil on low. When melted add agar and whisk quickly and constantly until melted. Transfer oil mixture to the blender. Pulsate again mixing the oil with the nut mixture. It will turn into a moist dough.
- Transfer mixture to your mold and press firmly into shape. Let sit for 24 hours in the refrigerator. Remove mold and wrap cheese in plastic wrap.
Notes
- The nutritional value of this cheese is based on the keto version and is approximate. The net carbs per serving (1 ounce) is 4 net carbs.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- Prep Time: 10
- Category: KETO LOW-CARB
- Method: Mixing
- Cuisine: DINNER
Nutrition
- Serving Size: 1 OUNCE
- Calories: 131
- Sugar: 0
- Sodium: 59
- Fat: 7
- Saturated Fat: 5
- Unsaturated Fat: 0
- Trans Fat: 5
- Carbohydrates: 5
- Fiber: 1
- Protein: 3
- Cholesterol: 0
