When she became a vegan, one of the biggest losses for Chelsea was definitely cheese.
I mean, Chelsea LOVED cheese.
And Chelsea ESPECIALLY loved parmesan cheese.
So you could imagine my excitement upon discovering this easy, one-step recipe for vegan parm on the beautiful Beard & Bonnet blog!
Just a few simple ingredients and a quick whir in the food processor is all it takes.
The secret – which came as no surprise to me – is nutritional yeast.
What, you ask, is “nutritional yeast”?
I know – I had no idea either. But I guarantee that if you ask a vegan, she’ll know what it is. For the rest of you (courtesy of Bon Appetit):
“Nutritional yeast—sometimes referred to as “nooch”—is an inactive (e.g. dead) form of the yeast strain known as Saccharomyces cerevisiae. It’s the same strain of yeast bakers use to leaven bread, except it’s been pasteurized to dry out the yeast in order to extract its nutritional benefits.”
Vegans use it in exactly the same way you’d use traditional grated cheese – sprinkled over salads, roasted veggies, pasta and even popcorn. Even better? It is an amazing source of protein and vitamins, and very low in sodium too. I use it in Chelsea’s fave mac and cheese, and it’s a key ingredient here.
I sent my girl off with a container to try, and I’ll be using it in an upcoming recipe or two coming soon.
Let me know if you make it yourself!
from Beard & Bonnet
1/2 cup blanched slivered almonds
1/2 cup raw cashews
1/4 cup nutritional yeast
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
Place all ingredients in a food processor and pulse, creating a fine meal (do not over-process). Store in the fridge for up to two months.
This delicious recipe brought to you by Sheri Silver
Want more vegan recipes? Check out my Pinterest board!