Vegan Parmesan Substitute
By America's Test KitchenPublished on November 23, 2021
Yield
Makes about 1 cup
Ingredients
¾ cup raw cashews 3 tablespoons nutritional yeast 2 tablespoons raw pine nuts 1 tablespoon chopped green olives, patted dry¾ teaspoon table salt
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Process cashews, nutritional yeast, pine nuts, olives, and salt in food processor until finely ground, about 1 minute, scraping down sides of bowl as needed.
- Spread mixture on rimmed baking sheet in even layer. Bake until mixture is light golden and dry to the touch, about 20 minutes, stirring mixture and rotating pan halfway through baking.
- Let mixture cool completely, about 15 minutes. Break apart any large clumps before serving. (Parmesan substitute can be refrigerated for up to 1 month.)
Yield
Makes about 1 cupIngredients
¾ cup raw cashews
3 tablespoons nutritional yeast
2 tablespoons raw pine nuts
1 tablespoon chopped green olives, patted dry
¾ teaspoon table salt
Ingredients
¾ cup raw cashews
3 tablespoons nutritional yeast
2 tablespoons raw pine nuts
1 tablespoon chopped green olives, patted dry
¾ teaspoon table salt
Ingredients
¾ cup raw cashews
3 tablespoons nutritional yeast
2 tablespoons raw pine nuts
1 tablespoon chopped green olives, patted dry
¾ teaspoon table salt
Why This Recipe Works
To satisfy our cravings for the salty, nutty, savory punch that grated Parmesan adds to many dishes, we developed this rich-tasting dairy-free substitute. Toasted cashews contribute sweetness, pine nuts bring savoriness, nutritional yeast brings that desired umami quality, and green olives add a salty brininess. This winning combination even has a texture similar to that of the crystalline bits in high-quality aged Parmesan.
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Process cashews, nutritional yeast, pine nuts, olives, and salt in food processor until finely ground, about 1 minute, scraping down sides of bowl as needed.
- Spread mixture on rimmed baking sheet in even layer. Bake until mixture is light golden and dry to the touch, about 20 minutes, stirring mixture and rotating pan halfway through baking.
- Let mixture cool completely, about 15 minutes. Break apart any large clumps before serving. (Parmesan substitute can be refrigerated for up to 1 month.)
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