Vegan Kosher Pareve Parmesan Cheese Food

VEGAN (KOSHER PAREVE) "PARMESAN CHEESE"

Vegan (Kosher Pareve)

A good umami-rich solution for people who can't eat cheese or can't mix meat and milk. I especially use it for making meatballs, but it's a great topping for thickening and flavoring any pasta sauce. I found this on the kosher blog.

Provided by Adina Cappell

Categories Vegan

Time 5m

Yield 2/3 cup

Number Of Ingredients 4

Ingredients

1/2 cup almond flour, blanched almonds or 1/2 cup well ground blanched almond
2 tablespoons Red Star nutritional yeast
2 teaspoons chickpea miso (Miso Master brand is certified by the Atlanta Kashruth Commission)
1/4 teaspoon salt

Steps:

Blend all ingredients well in a food processor.

Nutrition Facts : Calories 33, Fat 1, SaturatedFat 0.2, Sodium 1490.2, Carbohydrate 4.4, Fiber 0.9, Sugar 1, Protein 1.9

VEGAN PARMESAN RECIPE BY TASTY

Vegan Parmesan Recipe by Tasty image

Here's what you need: raw unsalted cashew, nutritional yeast, garlic powder, salt, black pepper

Provided by Pierce Abernathy

Categories Snacks

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 cup raw unsalted cashew
4 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper

Steps:

Combine all ingredients in food processor and processor until well mixed and incorporated.
Enjoy!

Nutrition Facts : Calories 144 calories, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, Sugar 1 gram

BAKED ORZO AND PARMESAN CHEESE

Baked Orzo and Parmesan Cheese image

Make and share this Baked Orzo and Parmesan Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories Oven

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter or 2 tablespoons margarine
6 green onions, sliced
2 cloves garlic, minced
1 cup orzo pasta
2 1/4 cups chicken broth or 2 1/4 cups water
salt and pepper
1/2 cup fresh grated parmesan cheese
1/4 cup chopped fresh parsley

Steps:

Melt the butter in a saucepan over medium heat.
Add in the green onions and garlic; saute/stir for 5 minutes or until the vegetables are softened.
Add in the orzo; stir constantly/cook 1 minute longer.
Add in broth, salt and pepper to taste; bring to a boil.
Transfer mixture to a 2-quart baking dish that has been lightly coated with non-stick cooking spray.
Add in Parmesan and parsley; stir.
Bake, covered, in a 350° oven for 35-40 minutes or until the liquid is absorbed.

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