Wednesday, 19 October 2011

make your own parma

This is a staple for me, but mostly my mom! She used to put Parmesan on her popcorn all the time, but she didn't like the smell. Once I went vegan my family also started eating way less meat and dairy (yes, everybody feels better and has lost weight) so now she won't even eat it because she says it stinks - true - and makes her feel sick - not surprising.

But she missed her cheesy topping, so she was in Karmavore and bought Parma. When I saw it I told her I could just make it myself! So I invented our own Parma.

Usually I do use walnuts, but I've tried other nuts as well. Although nutritional yeast isn't raw, it meets my standards because it has a lot of nutrients and is close to a whole food. Plus it gives you that cheesy, rich flavour, some B12 and protein (NOT THAT WE VEGANS ARE DEFICIENT).

We make it in bulk because we eat so much...
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Walnut Parmesan "Cheese" (Homemade Parma): makes about 1 1/4 cups

1 cup walnuts (soaked and dehydrated if possible)
1/3 cup nutritional yeast
1 teaspoon salt and pepper, or more to taste
I like to add curry powder or other spicy mixes - woo hoo!

Process walnuts into a rough floury mix, add in other ingredients until you have a crumbled Parmesan cheese texture. Taste it and add other things according to your palate. 
I put this stuff on almost all my savoury dishes.

26 comments:

  1. Tastes great! Thanks. I was just about to invent this myself. Kudos to Parma for introducing me to the idea and also kudos to Emily von Euw for posting her approximation here. As they say, "Try it. You'll like it."

    Dave & Janet

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    1. thanks, guys! something about that comment makes it one of my favourites.

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  2. Do you think you could use cashews instead of walnuts??

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    1. definitely! any nut would work, really.

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  3. What do you mean when you say "soaked and dehydrated" about the walnuts?

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    1. Well soaking nuts allowed more nutrients to be available when you eat them, and dehydrating them after that allows them to be the right texture for the parma. So I recommend soaking them in water for 3-4 hours, then dehydrating until dry. But to be honest I don't even do this most of the time anymore.. lol :S

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  4. Would this still melt like normal cheese if it were to be heated? Say if I were to put this on top of pizza? Would it melt well?

    Thanks!
    -Grace :)

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    1. Definitely NOT. Haha. For something like that I would recommend Daiya or Teese or some other vegan cheese brand. They have perfected that kind of thing because it's pretty much impossible to do with whole foods in a normal kitchen. Not the healthiest for you but hey, not every meal has to be perfectly healthy. We have pizza night every Saturday =)

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    2. Oh okay hahaha :P Where can I get that?

      So this would kind of be the crumbly type of cheese? Sort of like feta cheese?

      And there is like zero possibility for a whole food homemade cheese that will melt? :(

      OMG, you're so lucky! I lurrvv pizza!!! Eeek!! :O Craving pizza now.... *sigh*

      Thanks!!!
      -Grace :)

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    3. Haha yes, pizza = smiles all around + full happy bellies.

      Oh boy - the internet is SO useful! I was wrong. Apparently there's a ton of recipes out there for melty vegan cheese. this is the first one I clicked and it looks perf!

      http://vegannomnoms.blogspot.ca/2012/10/melty-delicious-vegan-cheeseget-in-my.html

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    4. Awesome, thanks for that link! It looks amazing! And the one they included inside looks really good too! The one with the coconut milk: http://sweetroots.blogspot.de/2012/06/vegan-quesadillas-homemade-coconut-milk.html

      I'll have to try it one day! :)

      Have you tried making it yet?

      -Grace :)

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  5. I don't like yeast - what can I use as a replacement?

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    1. Hmm you've tried nutritional yeast? Because that's what gives it all the flavour so I can't think of any replacements =S You may just want to make raw nut cheese and sprinkle it on your food.

      Cheers!

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  6. Like! Just made walnut milk and have all that leftover pulp. I usually use pulp for crackers but want to try something new. This walnut parm is such a great idea! Thanks for the recipe.

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  7. Is there any way to make a raw cheese like product without nuts? (Im allergic) :( Seems like all the good recipes include some nuts

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    1. Hmmm =/ You could try one with seeds? The thing is you need it to be creamy/fatty and nuts are the only food that fits that category. Seeds come in second.

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    2. Try hemp hearts, nutritional yeast and salt. I would imagine that would be good. Haven't tried it though.

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  8. So good. Thank you so much. What is the shelf life for this? How long can you store it for once its been made? Thanks :) Oh and by the way...so far your site has transformed my eating habits. I am LOVING it. You make eating raw so delicious. THANK YOU SO MUCH <3

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    1. A month-ish I guess? We always use it up before it has time to go bad... in any case it would take a long time to do so. Thank YOU <3

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  9. I love this! It doesn't taste like cheese though, which is good for me because i dont really like foods that are trying to taste like other foods!

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  10. Will it still come out well if I don't soak or dehydrate the walnuts?

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  11. Just made this and put it on my pasta. And all I can say is Wow! ! DELISH! Thanks for the recipe.

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  12. Delicious and simple! Hooray!

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  13. hi, can I substitute the curry with dry herbs?
    Karla

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  14. This is tasty! I didn't soak & dehydrate the walnuts. Next time I will--to see which way I like more. Also, I wouldn't add salt next time. I look forward to eating more of this parma though! Would be great on bread with tomato paste + this stuff with added herbs.

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