Cooking with Vegan Parmesan: Exploring the Recipes
Embarking on a plant-based culinary journey has never been more exciting, thanks to the versatile and delectable world of vegan parmesan. Gone are the days when this dairy-free alternative was relegated to just sprinkling on salads; today, it’s the secret ingredient elevating a plethora of dishes to new heights of flavor. From creamy risotto that rivals its traditional counterpart to perfectly crisped tofu that could convert even the most ardent carnivores, vegan parmesan is the unsung hero of the kitchen. Imagine indulging in a guilt-free Caesar salad adorned with its savory goodness or savoring the richness it imparts to spaghetti squash. Join us as we explore the culinary wonders that unfold when vegan parmesan takes center stage, transforming everyday recipes into extraordinary plant-based masterpieces.
Table of Contents
Crispy Smoked Tofu with Parmesan Cheese
Ingredients
- 1 cup of Nuttino cashew Parmesan cheese
- 1 block of firm tofu
- 1 cup of oatmilk (or plant-based milk)
- 1 tablespoon of smoked paprika
- 1 sprig of parsley for garnish
Instructions
- Cut firm tofu into cubes.
- Prepare 1 cup of oat milk in a bowl.
- Prepare 1 bowl with 1 cup of Nuttino Parmesan cheese and 1 tablespoon of smoked paprika.
- Dip tofu into oat milk and then in smoked paprika and Nuttino Parmesan cheese mixture. Make sure it’s fully coated.
- Cook in air fryer for 10 mins.
- Top with parsley or green herb of your choice for garnish.
Spaghetti Squash with Vegan Parmesan
Ingredients
- (225g) whole wheat or gluten-free spaghetti
- 1 medium-sized butternut squash, peeled, seeded, and diced
- salt and pepper to taste
- 1 cup Nuttino cashew Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon dried thyme
- red pepper flakes for a touch of heat (optional)
- fresh parsley, chopped, for garnish
Instructions
- Cook the spaghetti according to the package instructions. Drain and set aside.
- Line a baking tray with baking paper and put diced butternut squash covered with half a tablespoon of thyme and bake in oven 20 mins at 200 degrees.
- Add the roasted squash with minced garlic to a pan and sauté until fragrant.
- Once the butternut squash and garlic are mixed well and cooked, add the cooked spaghetti to the pan. Toss to combine.
- Sprinkle the nuttino vegan parmesan cheese over the spaghetti and squash mixture. Add the rest of the dried thyme (half a tablespoon) and red pepper flakes if desired. Toss again until everything is well coated and heated through.
- Serve the spaghetti with squash on individual plates, garnished with fresh parsley. This delightful dish brings together the sweet, nutty flavor of butternut squash with the savory richness of vegan parmesan for a satisfying and wholesome meal. Enjoy!
Mushroom and Spinach Risotto with Dairy-Free Parmesan
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth, heated
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- (225g) cremini or button mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1/2 cup Nuttino cashew parmesan cheese
- 1/2 cup raw cashews, soaked in hot water for 30 minutes
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a blender, combine soaked cashews with 1 cup of heated vegetable broth and half cup of Nuttino parmesan cashew cheese. Blend until smooth and set aside. This will be your vegan “cheese” sauce.
- Heat a few tablespoons of water over medium heat in a large pan. Add chopped onion and garlic, sauté until softened, about 3-4 minutes.
- Add sliced mushrooms to the pan and cook until they release their moisture and turn golden brown, approximately 5-7 minutes.
- Stir in Arborio rice and thyme, coating the rice well and allowing it to toast for 2-3 minutes until slightly translucent around the edges.
- Begin adding the heated vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes.
- Add the chopped spinach to the risotto during the last 5 minutes of cooking, allowing it to wilt into the mixture.
- Pour in the cashew and Nuttino cashew parmesan cheese mixture, stirring well to combine. Season with salt and pepper to taste.
- Once the risotto reaches the desired consistency, remove it from the heat. The texture should be creamy, and the rice should have a slight bite.
- Serve the vegan mushroom and spinach risotto on individual plates, garnished with fresh parsley. Enjoy this comforting and flavorful plant-based alternative to traditional risotto!
In wrapping up our exploration of the diverse and delicious world of plant-based cooking, these recipes with detailed cooking instructions have undoubtedly showcased the versatility and innovation that can be achieved with dairy-free alternatives. The rise of dairy-free cheese alternatives, particularly the star of our culinary journey, vegan parmesan cheese, has marked a significant milestone in the plant-based lifestyle. As we continue to embrace plant-based ingredients, it’s clear that cooking with vegan parmesan cheese can be a game-changer, elevating the flavors of our dishes to new heights. Whether you’re a seasoned vegan or a newcomer to the plant-based scene, these recipes prove that dairy-free doesn’t mean flavor-free. So, let’s celebrate the culinary possibilities that plant-based cooking and vegan cheese alternatives offer, making each meal a delightful step towards a compassionate and satisfying plant-based lifestyle.
Other Recipes with vegan Parmesan featured on our website:
- Vegan Pasta Recipes with Parmesan
- Black Pepper Parmesan Spaghetti
- Basil Pesto Pasta with Parmesan
- Vegan Caesar Salad with Plant-Based Parmesan