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.