vegan cheese

Vegan Parmesan Cheese

I grew up with that ubiquitous green shaker can of parmesan cheese at my family’s table. Now that Alan and I are vegan, and seek always to lessen all harm, we’ve kicked the can and replaced it with my own homemade Italian sprinkles.

Nothing could be easier to make, and we put it on everything from popcorn to pasta. Stayed turned for my twice baked potato recipe featuring this nutritious and delicious topping.

– Linda Nelson

Vegan Parmesan Cheese

Ingredients:
1 cup walnuts
1/2 cup cashews (you may use roasted and salted though I use raw)
1 cup nutritional yeast
1/2 cup panko (it can be tricky to find a palm oil free panko though it can be done. All vegans read labels; right?)
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1 teaspoon dried parsley
1 teaspoon dried basil
salt to taste

Directions:
Add all of the ingredients to a food processor, and process until the nuts have been ground down. The degree of fineness of the grind is up to you.

Store in air tight containers. Sprinkle it on a salad tonight!

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Cashew “Cheese” Macaroni

Vegan Cashew Cheese Macaroni

Rescuing farmed animals only to eat other individuals or take what belongs to them doesn’t make any sense. That is why it is so great to know that any food made using animal products can be made vegan.

Here is a recipe for Cashew “Cheese” Macaroni that I have served to many non-vegans to rave reviews. Try it. I’ll bet you’ll like it!

– Linda Nelson

Cashew “Cheese” Macaroni

Ingredients
12 oz. macaroni noodles, cooked
3/4 cup raw cashews
1 + 3/4 cups almond or soy milk
1/4 cup canola oil
1 + 1/2 tbsp cornstarch
1/4 cup nutritional yeast
2 tbsp light (yellow or white) miso paste
1 tbsp lemon juice
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt

Instructions
Place cashews in the food processor and finely grind (just don’t let the cashews turn to a cashew butter). Keep in the container for later.

In a heavy saucepan, combine milk, oil and cornstarch. Whisk to mix all of the ingredients. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes.

Pulse the ground cashews, nutritional yeast, onion powder, garlic powder and salt until well combined.

When the milk and oil mixture is heated, add the miso and lemon juice, and slowly add to the food processor ingredients as the motor is running. I always add a big dollop of my homemade grainy mustard at this point, but it is a matter of taste. Mix until you have a creamy sauce.

Add the cashew cheese to the macaroni noodles.

Optional: For a baked version, preheat oven to 325 and place macaroni mixture in a 8″ or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ cup herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.