Tuesday, May 28, 2019

Vegan Parmesan Cheese (Two Ways)

Vegan Parmesan Cheese made with Cashews


Vegan Parmesan Cheese made with Pepitas (nut free version)
Recipe from Oh She Glows Everyday by Angela Liddon
Husband-Tested in Alice’s Kitchen
Yield:  ¾ cup

Well, I’ll be.  This “cheese” is downright delicious.  My husband and I are not vegans, however, we are making efforts to eat a more plant based diet.  I’m having tremendous fun trying out vegan recipes.  It’s been a revelation, sort of like finding a brand a new section of great books at the library or a learning about a binge-worthy series on Netflix.  Nutritional yeast is a powder harvested from inactive yeast that has been grown on molasses.  It is nutrient dense.  It tastes a bit nutty and cheesy.  In fact, I love sprinkling it on my popcorn. You can find nutritional yeast in packages or in the bulk section of your grocery store. Keep it stored in a cool, dry place for up to 1 year.

For a single batch:
½ cup raw cashews or raw pepitas (pumpkin seeds)
2 Tablespoons nutritional yeast
¼ to ½ teaspoon fine sea salt, to taste
1 clove garlic OR ¼ teaspoon garlic powder

If using fresh garlic, mince it in a mini food processor.  Add the cashews or pepita seeds, nutritional yeast, salt, and garlic powder (if not using fresh garlic.) Process until a coarse meal forms.  The parmesan will keep in an airtight container in the fridge for up to 2 weeks.

For a triple batch:
(Follow the directions above.)
1 ½ cups raw pepitas or cashews
¼ cup plus 2 Tablespoons nutritional yeast
¾ to 1½ teaspoons fine sea salt
3 cloves fresh garlic OR ¾ teaspoon garlic powder


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