Walnut Parmesan

Walnut Parmesan

Details

This delicate and flavourful plant-based parmesan is made with thinly shaved walnuts, nutritional yeast and seasoning.
  • Serves: 1 cup
  • Active Time: 15 mins
  • Total Time: 15 mins
  • Views: 3,153
  • Success: 100%

Steps

Step 1: Shaving the Walnuts

• 1/2 to 1 cup walnut halves, frozen*

Method

*Note: When buying the walnuts, look for halves that are very large and preferably not broken at all. In this case, buying in bulk is best as you can gently sift through the walnuts to pick the best ones. Yes, this will take longer, but it will make it easier to shave them later.

Using frozen walnuts makes them easier to shave.

To shave the walnuts, set a truffle shaver to a fairly thin setting. The walnuts should be quite thin, but not so paper thin that they fall apart and/or don’t have any texture to them. Alternatively, use a Microplane. Lay the walnut flat on the surface of the shaver and carefully, with your fingers on the very top, shave the walnuts into thin pieces.

When shaving the walnuts, be careful of your fingers. It’s best to stop near the end and save the unused portion of the walnut for another purpose.

Step 2: Making the Walnut Parmesan

• 2 tsp nutritional yeast flakes
• sea salt, to taste*
• freshly ground black pepper, to taste
• non-stick cooking spray

Method

Once the walnuts are done, gently spread them out onto a baking sheet.

Spray the shaved walnuts with a light coating of non-stick spray and toss. Next, sprinkle the walnuts with the nutritional yeast, salt and pepper and gently toss.

Taste for seasoning, keeping in mind that the parmesan is meant to be slightly salty.

*Note: For added flavor and depth, a touch of truffle salt can be used as well.

This parmesan will keep for several weeks in the refrigerator.

Serve this parmesan with your favourite pasta, risotto, or even use it as a garnish for soups or anywhere you want to add a delicate, yet flavourful punch of parmesan.

Chef's Notes

While there are many vegan/plant-based recipes for parmesan on the web, this particular recipe is adapted from Tal Ronnen’s book Crossroads.

This is the truffle slicer we use, which is very good. It’s by a company called Gefu. It is a European company, so while it’s easy to find there, it is more difficult to find in North America. That being said, we did purchase ours in Canada, so they are not impossible to find. The reason we like this one is because it has a good handle, which makes it harder to slip and cut yourself. It’s also just more comfortable to use. And as a bonus, it shaves more then just truffles.

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