Wednesday, March 16, 2016

Vegan Parmesan Cheese Two


I recently took an excellent 'Non-Dairy Cheese Making' class. The room was filled with vegans and the vegan-curious, and I felt so comfortable being with them! Some folks were looking for ways to eliminate lactose from their diets. Others were life long vegans. The woman sitting next to me had been eating vegan for three weeks - I hope she was inspired and not overwhelmed. The diet is amazingly simple - eat vegetables, not animals. All the other stuff, like the following recipe, is just icing on the cake.

This cheese tasted EXACTLY like dairy Parmesan. The only thing I do not like about it is that it kinda melts a bit when sprinkled over hot food and becomes a bit saucy. If you don't mind that, then this is the new Parmesan for you.  I actually mixed in this cheese with a batch of cashew Parmesan I had in the fridge which created a superb creation!

The recipes from the Non-Dairy Cheese Making class came from these books: Artisan Vegan Cheese by Miyoko Schinner, Non-Dairy Formulary by Skye Michael Conroy, and The Un-Cheese Cookbook by Jo Stepaniak. I do not know which author gets credit for this recipe. Sorry!

1 Cup almond meal
1/4 toasted pine nuts
2 T nutritional yeast
1 T mild miso
1/2 t salt
1/4 t onion powder
1/4 t garlic powder

Process in a food processor or high speed blender until finely ground. Store in refrigerator.

2 comments:

  1. looks so tasty! I would love to try it but I use parmesan so rarely that I wouldn't be able to use it all before it goes bad.

    ReplyDelete
    Replies
    1. We eat lots of pasta, so therefore, we eat lots of parm! I sprinkle it over everything!

      Delete

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