prAna: Sustainable Clothing

It’s always fun to add an extra layer of flavor to your food, and just because you choose to eat dairy-free and animal-friendly meals doesn’t mean you have to miss out on the fun!

This vegan Parmesan, whose goal is not to exactly replicate dairy parmesan but to have a scrumptious flavor and sharpness all of its own, gives you freedom in choosing its ingredients and their quantity.

Not to mention their quality. I’ve made it using various nuts (raw or toasted, salted or not; cashews, walnuts, pepitas…), more or less garlic, different sorts of miso, and I, as well as the other people who tried it, have never been disappointed by the outcome.

I prefer to use shiro or white miso (made of rice and soybeans) because it is milder than most, but feel free to use whatever you like best. The color of the miso might alter the color and flavor of the parmesan itself, but not outrageously so. I used mugi miso (made of barley and soybeans) here, a rather dark and fuller-bodied miso, and you can see the resulting parmesan is still lighter in color than light brown sugar.

The amount of garlic is up to you: the parmesan doesn’t get cooked, so the garlic flavor remains bold. If you have co-workers to deal with, it might be good to be sparse with it. On the other hand, go all out if you work from home. I know I do, and the cats don’t seem to mind too much. At least they don’t say anything to my face…

You can use this on top of pasta drowning in marinara sauce, but you could also add a generous handful of it in all sorts of salads, like the red cabbage pictured here, be it directly stirred in the vinaigrette or sprinkled right on top, for a boost of flavor and nutrition. It’s also great to use in fake meatballs, on top of pizza or gratins…the possibilities and uses are pretty much endless. Just as long as you don’t use it on ice cream, you’re good to go.

“Why is it called Gene Parmesan?”, you ask. Well, because I’m a geek with a big crush on the now defunct Arrested Development show and it was one of the characters’ name. That is all. (Don’t judge me.)

A few notes about the ingredients:

• Maca powder: comes from the maca root, a nutrient-dense whole food packed with vitamins, minerals, as well as fatty and amino acids. It is claimed to increase stamina, boost libido and decrease fatigue. I simply use it as a flavor booster here: it has a cheesy, buttery, kind of sharp bite to it that really works well in cheese substitutes. A little goes a long way, as it has a strong flavor and especially because it is a rather expensive ingredient. That’s why it is optional here: it isn’t vital, but it does definitely bring something to the table, flavor-wise. I use the Navitas Naturals brand.

• Coconut flour: high in fiber and flavor, this is another ingredient that adds a buttery touch to this parmesan substitute. It is gluten free and a good source of protein. Bob’s Red Mill is my favorite.

• Nutritional yeast: a deactivated yeast that grows on molasses, not to be confused with brewer’s yeast. It has a yellow color and a savory, nutty taste that might take some getting used to for those who aren’t familiar with it, but if you like beer, Marmite or Vegemite, you’re bound to be a fan of it. And if you’re not a fan of these, I urge you to be bold and give it a try anyway. Be sure to look for nutritional yeast that is enriched in vitamin B12, such as Red Star.

• Miso: Japanese seasoning in paste-form that has a salty flavor, made from fermented soybeans. I like the Eden brand, it has the advantage of being organic.

1/2 cup (50 g) shelled walnut halves

1/2 cup (64 g) whole cashews (raw or not is up to you)

1/4 teaspoon fine sea salt, optional if using salted nuts

1 to 2 cloves garlic, peeled and minced

1 tablespoon (15 g) maca powder, optional but recommended

1/2 cup (60 g) nutritional yeast

1/4 cup (28 g) coconut flour

1 tablespoon (7 g) white miso

Combine all ingredients in a food processor and process until a crumbly, parmesan-like appearance is obtained. Store in an airtight container in the fridge for up to 2 weeks.

Yield: 2 cups (230 g)

~Celine

Celine Steen is a vegan cookbook author and a bike fiend who lives in California. She hails from Switzerland and channels her inner Heidi by missing those Swiss mountains, a lot. You can find her at havecakewilltravel.com. She is also the co-author of The Complete Guide to Vegan Food Substitutions.