Unlock the flavor of vegan parmesan: 5 ways to make it without nutritional yeast

Vegan parmesan cheese, a staple in many plant-based kitchens, offers a burst of umami flavor without the dairy. While nutritional yeast is a common ingredient in vegan parmesan recipes, it can be easily omitted to create a delicious and allergen-friendly alternative. This comprehensive guide will walk you through the steps on how to make vegan parmesan cheese without nutritional yeast, ensuring you enjoy the same cheesy goodness without any yeastiness.

Choosing the Right Ingredients

The key to a flavorful vegan parmesan cheese lies in selecting the right ingredients. Here’s what you’ll need:

• Cashews: Raw, unsalted cashews provide a creamy base and a nutty flavor.
• Sunflower seeds: These add a savory and earthy undertone.
• Hemp seeds: Rich in protein and healthy fats, they enhance the nutritional value.
• Garlic powder: A touch of garlic adds depth of flavor.
• Onion powder: Balances the garlic and adds a hint of sweetness.
• Salt: To taste, adjust according to your preference.

Soaking and Blending

1. Soak the cashews: Place the cashews in a bowl and cover them with boiling water. Allow them to soak for at least 2 hours, or overnight for a creamier result.
2. Drain and rinse: Once soaked, drain the cashews and rinse them thoroughly.
3. Blend the base: In a high-powered blender, combine the drained cashews, sunflower seeds, hemp seeds, garlic powder, onion powder, and salt. Blend until smooth and creamy.

Dehydrating for Flavor

1. Spread the mixture: Transfer the blended mixture to a baking sheet lined with parchment paper. Spread it evenly into a thin layer.
2. Dehydrate: Place the baking sheet in a food dehydrator set to 115°F (46°C). Dehydrate for 12-18 hours, or until the mixture is completely dry and crumbly.
3. Break into pieces: Once dehydrated, break the mixture into small pieces using your hands or a knife.

Grinding and Finishing

1. Grind the dehydrated mixture: Transfer the dehydrated pieces to a blender or spice grinder. Grind until you achieve a fine, powdery texture resembling grated parmesan cheese.
2. Store in an airtight container: Store the vegan parmesan cheese in an airtight container at room temperature for up to 3 months.

Adding Additional Flavor

While the basic recipe provides a delicious vegan parmesan, you can enhance the flavor with additional ingredients:

• Lemon zest: Adds a bright and citrusy note.
• Smoked paprika: Imparts a subtle smoky flavor.
• Black pepper: Adds a touch of heat.
• Herbs: Such as basil, oregano, or thyme, can add an aromatic touch.

Serving Suggestions

Vegan parmesan cheese is a versatile ingredient that can be used in various dishes:

• Pasta: Sprinkle over your favorite pasta dishes for a cheesy topping.
• Pizza: Add to pizzas as a flavorful topping.
• Salads: Use as a crunchy and flavorful garnish.
• Soups: Stir into soups for a creamy and umami-rich boost.
• Dips: Mix into dips to add a cheesy twist.

Questions We Hear a Lot

Q: Can I use other nuts or seeds in place of cashews?
A: Yes, you can experiment with different nuts and seeds, such as almonds, walnuts, or pumpkin seeds. Adjust the proportions as needed to achieve the desired flavor and texture.

Q: How long does the vegan parmesan cheese last?
A: When stored properly in an airtight container at room temperature, the vegan parmesan cheese can last up to 3 months.

Q: Can I make a larger batch of vegan parmesan cheese?
A: Yes, simply double or triple the recipe ingredients and adjust the dehydrating time accordingly.