#Challenge22 – Day 13 + 14 (two weeks and one cheese problem down)

The second week of challenge22 is done. And even though I buy a lot of food – because I’m experimenting more than usual with recipes – I don’t spend that much money.

When you have the basic vegan ingredients in your pantry, stocking up on veggies is cheap. Even when you buy everything organic. That is a bit surprising to me. Maybe because meat, cheese and processed food is actually quite expensive.

As I’ve mentioned before I absolutely love cheese. I will always order a cheese plate instead of a dessert at restaurants – and one of my favorite things is sitting at a small corner restaurant in Paris eating cheese, bread and drinking cold glasses of pinot noir. So it made me ecstatic when I tried making vegan parmesan cheese for pizza challenge on friday! Keep reading for recipe.


The Challenges Day 13 + 14

Im doing the Challenge22 (being 100 percent vegan for 22 days) – and every day there is a new challenge. I like that – makes it fun. Maybe you wanna join me in this challenge. If so – stay tuned.


Challenge Day 13: Eating out

We had all intentions of going out for lunch – searching for the best vegan meal in town. Until we stumbled upon a newly opened vegan store (Deliveg) here in Balneario Camboriu and went bananas. 🙂

Eating out will have to wait until the weekend.


Challenge Day 14: Pizza!

Pizza tiiiime. I never really liked (take out) pizza that much. Always feel like it is more grease than anything. But I always enjoy a home made version. The bread and melted cheese can never go wrong. But pizza without cheese… noooo…

Luckily we found vegan mozzarella at Deliveg. And a friend gave me a tip on how to make vegan parmesan for the topping. Hello new best friend!

Vegan parmesan ingredients
  • 1 cup cashews (neutral)
  • 3 tablespoon nutritional yeast
  • A little garlic powder
  • A little salt

Just blend it and serve. I promise you – it is just like the real thing. Tastes good with pizza topping: mushrooms, olives, onion, sun-dried tomatoes, fresh spinach and basil.


Love, Nikoline

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