Cheese Nirvana For Vegans: How To Craft The Perfect Parmesan Without Nutritional Yeast

Vegan Parmesan cheese, a beloved dairy-free substitute, is a staple in many plant-based kitchens. Traditionally made with nutritional yeast, this recipe presents an alternative method that delivers an equally flavorful and authentic experience.

Ingredients You’ll Need:

• 1 cup raw cashews
• 1/2 cup blanched almonds
• 1/4 cup tapioca flour
• 1/4 cup cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika

Step-by-Step Instructions:

#1. Soak and Dehydrate the Nuts

Soak the cashews and almonds in water for at least 4 hours or overnight. Drain and rinse the nuts, then spread them on a baking sheet lined with parchment paper. Dehydrate in a preheated oven at 200°F (93°C) for 2-3 hours, or until completely dry and crispy.

#2. Grind the Nuts and Spices

In a high-powered blender or food processor, grind the dehydrated nuts into a fine powder. Add the tapioca flour, cornstarch, garlic powder, onion powder, salt, black pepper, oregano, basil, and paprika. Pulse until well combined.

#3. Process Until Smooth

Continue blending until the mixture reaches a smooth and powdery consistency. Avoid overprocessing, as this can result in a gritty texture.

#4. Season to Taste

Taste the vegan parmesan and adjust the seasonings as needed. Add additional garlic powder, onion powder, or salt for extra flavor.

#5. Store for Later

Transfer the vegan parmesan to an airtight container and store it in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.

Tips for Perfection:

• For a nuttier flavor, toast the cashews and almonds before dehydrating them.
• If you don’t have tapioca flour, you can substitute arrowroot powder or potato starch.
• For a sharper flavor, add a pinch of lemon juice or vinegar to the mixture.
• To mimic the texture of grated parmesan, use a microplane grater to create fine shavings.

Uses for Vegan Parmesan:

• Sprinkle over pasta dishes, pizzas, and salads
• Add to soups, stews, and sauces
• Use as a topping for roasted vegetables
• Incorporate into vegan dips and spreads

Conclusion:

Crafting vegan parmesan without nutritional yeast is a rewarding endeavor that yields a delicious and versatile dairy-free alternative. By following these simple steps, you can enjoy the rich, umami flavor of parmesan cheese without compromising your plant-based lifestyle.

FAQ:

Q: Can I use other nuts instead of cashews and almonds?
A: Yes, you can experiment with different nuts, such as walnuts, pecans, or macadamia nuts.

Q: How long does vegan parmesan last in the refrigerator?
A: It can be stored in an airtight container in the refrigerator for up to 2 weeks.

Q: Can I use this vegan parmesan in recipes that call for regular parmesan?
A: Yes, it can be used as a 1:1 substitute in most recipes.

Q: Is this vegan parmesan gluten-free?
A: Yes, as long as you use gluten-free tapioca flour or arrowroot powder.

Q: Can I make a larger batch of vegan parmesan?
A: Yes, you can double or triple the recipe as needed. Just be sure to adjust the baking time accordingly.