Go to the Recipe: Plant-Based “Parmesan”
Thank you, thank you for having Plant Based recipes! Keep it up.....
I’m so very glad that you listened to my request & perhaps others, for plant- based or vegan recipes. Just because we choose not to eat animals certainly doesn’t mean that we don’t appreciate gourmet cooking & great tasting food. The recent recipes for Caesar Dressing & the Walnut Miso Parmesan sound so delicious & I will be giving them a try as soon as I return from vacation.
Yes - please more plant based recipes.
This turned into what is basically a paste. I used a scale. Is this correct? You couldn’t sprinkle it if you tried....
Sorry to hear that Monica, I would think that you might have over blended it and ended up with some walnut butter. I would recommending just pulsing it next time until you have a more crumbly texture, then stop blending.
Not that walnuts are exactly cheep these days, but compared to Parmesan they are. This recipe alone may have been worth my subscription price. The move away from dairy is an added bonus.
Glad you like it Andy! Im not vegan at all and once Matt came up with this gem I've kept a jar on hand in my fridge.
I have a friend who is both gluten and dairy -free, so no miso. Is there a way to recreate this using koji rice? Thanks
