Italian herb vegan Parmesan
Just in case you are wondering, no, I haven’t given up dairy and I still love cheese however I am always intrigued by new recipes and ingredients. So I decided to give this recipe from Angela Liddon’s latest cook book, oh she glows for dinner a try. HUGE SUCCESS! MY husband and I both love this recipe and have been sprinkling it on salads, potatoes, pasta and stuffing Portobello mushrooms as advised by Angela Liddon in her cookbook.
This ‘cheese’ is made with nutritional yeast, toasted pumpkin seeds, rosemary, thyme and garlic. Some of you may be unfamiliar with nutritional yeast. So what exactly is it?
Nutritional yeast (affectionately called “nooch”) is a deactivated form of Saccharomyces cerevisiae, commonly known as baker’s or brewer’s yeast. The key word here is deactivated so don’t try to use it for making your bread rise! Nutritional yeast is naturally rich in B vitamins (especially B12 which is typically only found in animal products). The most common form of nutritional yeast found in the store is ‘fortified’ nutritional yeast which means that it has had synthetic vitamins added to it in the during manufacturing process to boost nutrient content. Check the ingredient list to see what has been added. Typically B vitamins are boosted making it an excellent source of B vitamins. B vitamins are needed to make sure our cells function properly.
Nutritional yeast is considered a complete protein (it contains all 9 essential amino acids) making it a great choice for vegetarians. 1 tablespoon contains 2 grams of protein so it is an easy way for vegetarians and vegans to add protein to their meals. Nutritional yeast also contains trace minerals such as zinc, selenium and manganese which are important for gene growth, metabolism, immunity and growth. It is low in sodium and calories and is sugar free, fat free and gluten free.
So what does it look and taste like? Nutritional yeast is sold as flakes, granules or powder and is typically found in the spice section of the store (or in the ‘healthy’ food aisle). It has a cheesy, nutty or savory flavor depending upon who you talk to. It is often used to make vegan ‘cheese’ sauce which is next on my list of new recipes to try. For now, enjoy this delightful recipe that can be sprinkled on just about everything.
Italian herb vegan Parmesan
Makes 1 cup
Ingredients
1 to 2 medium cloves of garlic
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 cup (160g) roasted pumpkin seeds
2 tablespoons of nutritional yeast
1 tablespoon extra virgin olive oil
1 to 2 teaspoons sherry vinegar (or red wine vinegar works)
1/4 teaspoon fine sea salt (or more to taste
Creating the Magic
Preheat the oven to 325F (160C). Spread the pumpkin seeds on a baking tray with a little olive oil. Roast for 10 to 13 minutes, until lightly golden. Remove from oven and let them cool.
In a food processor, process the garlic, thyme, and rosemary until finely chopped.
Add the pumpkin seeds, nutritional yeast, oil, vinegar and salt to the food processor with the garlic and herbs and process until finely chopped, only 5 to 10 seconds. The ‘parm’ will be a little wet in texture due to the moisture from the oil and vinegar. Taste and adjust seasonings, if desired.
Store in an air-tight container in the fridge for up to 5 days or freeze in a freezer bag with the air pressed out for up to 2 months. There is a slight flavor lost after freezing, so refresh the thawed parmesan with a touch of sherry vinegar, salt and olive oil to taste.