Recipe 001
May. 2nd, 2012 10:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nina_vendrediSo this is my substitute for Parmesan, Romano and other hard cheeses commonly served with pasta. I don't think of it as a fake cheese, but it does add some of the salty fatty flavor notes that you get with Parm. Is it perfect? No. But I think it's better then the knock off stuff you buy in the pasta isle.
the ratio is one third of each: nutritional yeast, bread crumbs and neutrally flavored nuts (walnuts and almonds are ok, hazelnuts not so much), then add salt (unless you're using salted bread crumbs, then don't) and optionally seaweed flakes.
So the way I usually make it is:
1/2 cup nutritional yeast
1/2 cup panko bread crumbs
1/2 cup toasted pine nuts (raw is fine too)
1 tbsp dulse
Salt to taste (you want it kind of salty, but if you're not into that it's not a big deal)
dump it all in a blender or food processor until it looks like grated parm and all the nuts have broken up. Store it in the fridge in an airtight container if you want it to last more then a week.
the ratio is one third of each: nutritional yeast, bread crumbs and neutrally flavored nuts (walnuts and almonds are ok, hazelnuts not so much), then add salt (unless you're using salted bread crumbs, then don't) and optionally seaweed flakes.
So the way I usually make it is:
1/2 cup nutritional yeast
1/2 cup panko bread crumbs
1/2 cup toasted pine nuts (raw is fine too)
1 tbsp dulse
Salt to taste (you want it kind of salty, but if you're not into that it's not a big deal)
dump it all in a blender or food processor until it looks like grated parm and all the nuts have broken up. Store it in the fridge in an airtight container if you want it to last more then a week.