Almesan Vegan Parmesan Food

VEGAN CASHEW PARMESAN

Steps:

• Place all the ingredients in a food processor or blender and use short pulses until you have a fine, powdery crumble. Note: If using a blender, be careful not to overdo it. Blenders are powerful and can quickly turn the cashews into a clumpy paste. Depending on the blender, you may only need a few one-second pulses.
• Enjoy sprinkled over pizza, risotto, or pasta dishes such as spaghetti all'arrabbiata or tomato tahini pasta (see my full list of vegan pasta recipes for more inspiration).

VEGAN PARMESAN CHEESE

Steps:

• Mix almond flour, nutritional yeast flakes, onion powder, garlic powder and salt in a bowl.
• Store in an airtight container in the refrigerator for about 1 month.

VEGAN "PARMESAN"

Steps:

• Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
• Use in any dish where you would normally use Parmesan Cheese

EASY VEGAN CHICKEN PARMESAN

Steps:

• Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
• In a medium bowl, add in the almond milk, 2 tablespoons of all-purpose flour, garlic powder, onion powder, salt, and pepper. Whisk together until all ingredients are well combined. Set aside. In another medium bowl, add the Italian breadcrumbs and set aside. Lastly, in a third bowl, add the remaining 1/2 cup all-purpose flour and set aside.
• Create a breading station: line up the almond milk batter, all-purpose flour, bread crumbs and the lined baking sheet. Also grab 4 forks.
• Get the Gardein Chicken ready. Use one set of the forks ("wet-forks") to pick up one piece of the vegan chicken and submerge it completely in the almond milk batter. Shake off any excess and then drop it into the flour. Using the second set of forks (dry-forks), coat it completely in the flour. Pick up the chick'n using the "wet forks" and dunk it back into the batter, shaking off any excess. Drop the chick'n into the breadcrumb mixture and then using the "dry forks", generously coat it. Transfer the breaded chicken onto the lined baking sheet and continue until you have coated all of the vegan chicken. It is important to use the "wet forks" only for the batter and then the "dry forks" only for the flour and bread crumbs as this will prevent clumping and will also create less mess.
• Once all of the chick'n pieces are coated, pop them into the oven and bake for 25 minutes, flipping halfway through.
• In the meantime, bring a large pot of salted water to a boil. Once boiling, add in the spaghetti and cook according to package instructions.
• Remove vegan chicken from oven. Top each piece with 2 tablespoons of marinara and 1 tablespoon of vegan mozzarella cheese. Place them back in the oven and bake for an additional 5-8 minutes, or until the cheese is melty*.
• Drain pasta and divide it amongst 4 plates. Add your desired amount of marinara sauce and then top it with the chicken parmesan. Garnish with basil and vegan parmesan as desired. Enjoy!

VEGAN PARMESAN CHEESE

Steps:

• Place all ingredients in a blender or food processor and PULSE until the texture is a fine meal perfect for sprinkling.
• Store in an airtight container either at room temperature (for approx 3 weeks) or in the refrigerator (3-6 months.)
• Sprinkle over pizza, spaghetti, lasagna, popcorn, and anything else you can think of.

ALMESAN - VEGAN PARMESAN

Steps:

• Combine all ingredients into a blender and pulse until everything turns into tiny crumbs.
• That's it!

PARMEGAN (VEGAN PARMESAN)

Steps:

• Add all the ingredients to a food processor and pulse several times until it's broken down into a fine crumbly texture, scraping down the sides as needed. I like a bit of texture in mine, but if you prefer a powdery texture, pulse a few times more.

VEGAN CASHEW PARMESAN

Steps:

• Place all the ingredients and 1 tsp salt in a small food processor and blitz until it becomes a coarse powder. Transfer to an airtight container and store in the cupboard for up to 1 week.

HOW TO MAKE VEGAN PARMESAN CHEESE

Steps:

• Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
• I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It's also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!

VEGAN PARMESAN

Steps:

• Grind the almonds into a fine powder using a coffee, nut, or spice grinder (a food processor works, but it takes longer. A hand blender does not work for grinding almonds.).