Vegan Grateable Parmesan
Mix almond butter with melted cocoa butter, add nutritional yeast, sweet white miso, and spices, transfer to a springform, and place in the fridge. Grate this vegan Parmesan on pasta, salad, or a bowl of soup; Thin slices will upgrade your sandwich. You will never be stuck again without Parmesan as it keeps in the fridge for a long time.
Ingredients
- ½ cup almond butter (4.64oz) - 130g
- ¾ cup toasted cocoa butter flakes* (3.57oz) - 100g
- 1 cup nutritional yeast flakes
- 1-1½ Tablespoon sweet white miso
- 1 Tablespoon lemon juice by taste
- 1-1¼ tsp apple cider vinegar or coconut vinegar
- 1-1¼ tsp garlic powder
- ¼ tsp onion powder optional
- ¼ tsp salt by taste
Instructions
- Melt the cocoa butter in a microwave or small saucepan over low heat.
- Transfer the cocoa butter to a medium bowl, add all the other ingredients and mix well; Taste and adjust seasoning if necessary.
- Line a 4-inch diameter springform pan with cling film; transfer the mixture to the pan, cover the top with the cling film, and place in the refrigerator to set for about an hour - until the parmesan hardens.
- Instead of using a spring mold, you can make personal mini Parmesan in the shape of hearts, flowers, etc. - pour the mixture into silicone praline molds and place it in the refrigerator to set.
- Remove the parmesan from the mold, put it in a sealed plastic bag (or wrap it well in a cling film) so the parmesan does not dry out, and keep it in the refrigerator. If you make mini parmesans, remove them from the silicone mold and store them in a sealed box.
- The Parmesan keeps in the fridge for a long time.
Notes
- Use only toasted (deodorized) cocoa butter. Raw Cocoa butter will yield Parmesan with an intense cocoa flavor and aroma, while toasted cocoa butter is almost tasteless and odorless.
Tried this recipe?Let us know how it was!