Nutritional Yeast Parmesan Recipes
HOW TO MAKE VEGAN PARMESAN CHEESE
Steps:
- Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
- I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It's also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!
Nutrition Facts : ServingSize 1 tablespoon, Calories 44 kcal, Carbohydrate 3 g, Protein 1.8 g, Fat 3 g, SaturatedFat 0.6 g, Sodium 92 mg, Fiber 0.7 g
VEGAN "GRATED" PARMESAN CHEESE
Almonds and nutritional yeast blend together to replace aged Italian cheese for those who don't want to eat real cheese. The taste is so similar when used in pesto or on top of pasta, it is hard to tell the difference. Try on top of popcorn too. This combination is chock-full-of nutrients too!
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegan
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Combine nutritional yeast, almond meal, and sea salt in a blender. Using short pulses, blend the ingredients just enough to come together.
Nutrition Facts : Calories 26.8 calories, Carbohydrate 2.3 g, Fat 0.8 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 41.5 mg
NUTRITIONAL YEAST 'PARMESAN'
This is a vegan parmesan cheese substitute. Do not expect an exact replacement in taste - if you do you will be disappointed. However if you use it thinking that it is something that can be used in a similar way, you may be on to something...
Provided by Missy Wombat
Categories Vegan
Time 5m
Yield 1 jar
Number Of Ingredients 3
Steps:
- Grind all ingredients in food processor or blender until completely milled.
- Store in glass jar in fridge for months[if it lasts that long].
- Use over pasta, sprinkled over salads, or in any recipe where you would use parmesan cheese.
VEGAN CASHEW PARMESAN CHEESE
This cashew parmesan is easy to make, delicious, and can be sprinkled on any savory dish! It's perfect on pasta, salads, and pizza! It takes 5 minutes to make and stores well in the fridge for a few weeks.
Provided by Claire Cary
Categories Sides
Time 5m
Number Of Ingredients 5
Steps:
- Add all ingredients to a food processor.
- Process until completely broken up and a fine powder forms, about 30 seconds.
- Taste and add more salt, garlic or pepper if desired. Store in a glass container in the fridge.
Nutrition Facts : ServingSize 2 tbsp, Calories 53 kcal, Sodium 148 mg, Fat 4 g, Carbohydrate 3.2 g, Fiber 0.5 g, Protein 1.8 g
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YEAST-FREE CASHEW PARMESAN (5 MINUTES!) - MINIMALIST …
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5/5 (18)Calories 46 per servingCategory Cheese Alternative
- Add all ingredients to a small blender for fine texture, or use a food processor. Mix/pulse until a fine, powdery meal is achieved.
- Taste and adjust flavor as needed, adding garlic for depth of flavor, red pepper flake for heat, basil or oregano for richer herb flavor, and salt to taste (you want this pretty salty to mock the "parmesan cheese" flavor).
- Transfer to container and store in the refrigerator to keep fresh. Lasts for 3-4 weeks refrigerated, or in the freezer for 1 month, sometimes longer. Great for use on top of vegan pizza, breadsticks, pastas, and gratins. It's also a great addition to vegan meatballs!
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15 DELICIOUS RECIPES USING NUTRITIONAL YEAST
From thespruceeats.com
Author Cathy Jacobs
- Easy Vegan Nutritional Yeast Pasta. When you crave macaroni and cheese on a dairy-free diet, try this quick and easy stove-top pasta dish. It's totally vegan, and utterly rich, with a cheesy sauce made from a flour and soy milk roux, and plenty of nutritional yeast.
- Homemade Impossible Burger. Cook up a restaurant-quality "impossible" burger at home with your own, vegan faux meat mixture. All you need to pull off this culinary magic trick are our clever recipe, a food processor, and the right ingredients, including nutritional yeast, tempeh, and a few pantry staples.
- Vegan Tofu Scramble. When your diet doesn't include eggs, brunch can be a challenge. Have your vegan diet, and enjoy a classic skillet breakfast, too, with our tasty tofu scramble.
- Meatless Vegan Meatloaf With TVP and Tofu. Nutritional yeast takes the place of Parmesan cheese in our meatless spin on Italian-style meatloaf. Moist and savory, and high in plant protein from a base of tofu and TVP, it has a great flavor and texture similar to chicken meatloaf.
- Vegan and Vegetarian Miso Gravy. Miso, soy sauce, and nutritional yeast bring tons of savory, umami flavor to this creamy vegan gravy. It's a snap to make on your stove-top in about 20 minutes, starting with a simple, dairy-free roux using vegan margarine.
- Vegan Gnocchi With Spinach Pesto. Egg-free, pillowy potato gnocchi glistening with bright green spinach pesto sauce are a true vegan dinner delight. You may think of gnocchi as a restaurant meal, but the actual process of making them is pretty straight-forward, and well worth the effort.
- Vegan Eggplant Parmesan. Crispy, tender, and covered in tangy marinara sauce, with a cheesy breadcrumb topping, it's no wonder that eggplant Parmesan is one of America's favorite Southern Italian dishes.
- Vegan Impossible Swedish "Meatballs" You don't have to trek to Ikea, or sacrifice your vegan diet, to chow down on their iconic Swedish meatballs and gravy.
- Vegan Angel Hair Pasta Primavera. If you love Olive Garden-style pastas, and are eating vegan, you're sure to enjoy this angel hair pasta primavera. With slender pasta noodles and healthy veggies slathered in a rich and creamy white sauce, it's hard to believe that it is entirely dairy-free.
- Creamy Vegan "Chicken" and Rice. With a block of tofu, some fresh veggies, and a few basic pantry ingredients, you can whip up a vegan "chicken" dinner that's every bit as comforting as the real thing.
THE 10 BEST NUTRITIONAL YEAST SUBSTITUTES TO USE IN RECIPES
From iamgoingvegan.com
Estimated Reading Time 7 minsPublished 2020-09-15
- Chickpea Flour. Like nutritional yeast, chickpea flour (aka gram flour) is packed with protein and B-complex vitamins. I especially like this alternative because it offers a similar flavor and nearly identical powder texture for sprinkling on popcorn or baked potatoes.
- White Miso Paste. If you’re looking to make a creamy vegan cheese sauce, white miso paste is a great nutritional yeast substitute. White miso is made from fermenting soybeans with rice.
- Low-Sodium Soy Sauce. I know it’s unlike me to recommend anything that’s especially high in sodium. But I can’t ignore how effective this replacement can be, especially for sauces.
- Dried & Chopped Porcini Mushrooms. I love mushrooms. And dried porcini mushrooms are one of my favorite replacements for nutritional yeast. When you first discover the culinary world of dried mushrooms, it opens up lots of new possibilities for your palate.
- Dried & Fried Onion Flakes. I recommend dried and fried onion flakes as a substitute for nutritional yeast only if you’re looking to swap out a small amount of nooch!
- Finely Ground Cashews. This one was new to me until recently. You wouldn’t think the hearty yet sweet cashew could pull off the savory strength of nutritional yeast.
- Liquid Aminos. Liquid Aminos seem to be a staple in every vegan’s pantry. If you’re new to this miraculous liquid, think of it as a milder version of soy sauce.
- Vegetable Bouillon. Vegetable bouillon cubes have come a long way. There are lots of brands now that don’t add MSG to these cubes of condensed vegetable stock.
- Brewer’s Yeast. Brewer’s yeast is a promising alternative to nooch if you don’t have a yeast-sensitivity. I have to admit that in terms of taste, I much prefer nutritional yeast.
- Parmesan Cheese (NOT vegan) There’s a reason why nutritional yeast is the main ingredient in most vegan parmesan recipes. If you eat dairy, parmesan cheese is a convincing non-vegan alternative for nutritional yeast.
RECIPE VEGAN PARMESAN CHEESE - THE PLANT BASED SCHOOL
From theplantbasedschool.com
5/5 (4)Total Time 12 minsCategory Plant-BasicsCalories 36 per serving
- Preheat the oven to 180C / 356F. Roast the almonds in the oven for 8 minutes. Let cool down for 10 minutes.
- Add almonds to a food processor and pulse into a coarse almond flour. While blending add nutritional yeast, soy sauce, and sea salt. Keep blending till you reach a consistency that is similar to grated parmesan.
- Taste it and adjust for salt. You might add more soy sauce or salt based on your taste. TIP: do NOT over-blend the almonds or else they'll turn into almond butter.
- Let dry on a tray for about 30 minutes, then store in a container in the refrigerator and use like if it were regular parmesan.
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