Homemade Vegan Parmesan Cheese (Two Ways)

Homemade Vegan Parmesan Cheese made with Cashews

Homemade Vegan Parmesan Cheese made with Pepitas

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.  Try this cheese on Spiraled Zucchini Summer Salad. 

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

Nutritional Info: (1 Tablespoon serving)

Cashew Parmesan 62 calories; 0.9 g fiber; 4.4 mg calcium; 2.9 g protein

Pepita Parmesan 61 calories; 1.0 g fiber; 5.0 mg calcium; 3.5 g protein

Pickled Red Onions

These delicious Pickled Red Onions take on a jewel-like tone. 

Here is a plate you would be proud to serve any guest.
Simple Turkey Meatloaf with Pickled Red Onions on the side;
Boiled Yukon Gold Potatoes tossed with Homemade Pesto;
Rainbow Cole Slaw; and Carrot Bread

Makes about 4 cups

Recipe from Chez Henri in Boston via BonAppetit.com

Husband-Tested in Alice’s Kitchen

I was asked to bring something pickled to a party recently, so I gave this recipe a try.  It was fun to make and turned out to be quite beautiful to behold.  These pickled onions are a great addition to tacos, burgers, meatloaf or any dinner featuring grilled meat.

5 medium-size red onions, halved, peeled, each half cut into 4 wedges

2 cups red wine vinegar

2 cups water

½ cup sugar

¼ cup yellow mustard seeds

6 whole allspice

4 cloves garlic, peeled, halved

2 Tablespoons turmeric

2 whole green cardamom pods, smashed

2 bay leaves

1 ½ Tablespoons salt

1 Tablespoon dried crushed red pepper

1 cinnamon stick

Place onions in a large heatproof glass jug or bowl. Combine all remaining ingredients in a heavy large saucepan.  Bring the mixture to a boil; remove from heat and let stand 5 minutes.  Pour hot vinegar mixture over the onions in jug/bowl.  Let the onions stand at room temperature for 2 hours, gently stirring occasionally.  Cover and chill at least 1 day and up to 1 week before serving.  To make serving easier, scoop out some of the onions a bit at a time and chop them up using a chef's knife or a food processor.  Store them in glass jars with some of the pickling liquid in the refrigerator.