Vegan “Parmesan” is perfect for everything. Not only can substitute normal parmesan, but also an be used at the same time, in thesame dish.
You can sprinkle the noodles with it, it can be added to salads or soups. You can use it to make a pesto. I, myself, am adding it to the vegetable pates and pastes (hummus, mushrooms pate).
Making it is extremely simple.
The only problem are yeast flakes. We can do it ourselves (though it’s quite time-consuming, and not everyone likes when the house smells of yeast. If you are interested, I can prepare the recipe.), we can buy in health food stores – both stationary and online. Yeast flakes are used very often in vegan kitchens (eg. great substitute for salt). They have this slightly salty, cheesy flavor. (Apparently, because they are full of umami – the fifth taste.)
But they’re important not only for flavor. Inactive dried yeast is a real superfood.
They contain B vitamins – B1, B2, B5 and B6. This set have a positive impact on the state of our hair, skin and nails. “Bought” yeast flakes often contain added vitamin B12, shortage of which is not only vegans issue.
In yeast flakes we can find, among others, Zinc – soothing skin lesions (eg. acne), accelerates wound healing, improves the condition of the intelect; Chrome – suppresses appetite, accelerate fat burning, regulates the level of sugar and reduces appetite for sweets; Iron – its beneficial effects on the state of red blood cells and muscles (including the heart) doesn’t need to be reminded.
Not to forget about magnesium, calcium, phosphorus.
They contain all 10 amino acids, making it a great source of easily digestible protein.
Yeast flakes are gluten-free.
They’re inactive (do not become active during soaking, cooking, baking), so they are completely safe for people suffering from candidiasis.
Safe, daily “dose” is 3 tablespoons.
But enough of these dry facts, the time for the recipe 🙂
Ingredients:
1 cup (approx. 15 grams) of almonds
3 tablespoons of yeast flakes
Preparation:
- Almonds soaked in hot water, peel the skins.
- Dry (if you have time, you’ll definitely want to roast almonds a little, it’ll not only make them harder, but also improve the taste).
- Translate almonds into a blender, add yeast flakes. Blend all – not for long, because we don’t want to get almond butter; just enough to make our “Parmesan” have the consistency of coarse sand.
Store in an airtight jar. I keep “Parmesan” in the fridge, but it’s more because I have quite a warm kitchen and I’m afraid that almonds randificate (I’m not sure if this is a good word…).
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