Crispy V Parmigiano

Vegan food wins hands down in every department; taste, health, conscience, etc. But, I do wish that us vegans will perfect the art of hard vegan cheeses soon. There are so many great vegan cheeses out there where the difference is slight, and in time we will be able to get even closer to some of the hard Italian cheeses that I used to love. I have other Parmigiano recipes, but this one is crispy like little chips. I really enjoy that added texture. It tastes great in wraps, sandwiches, pasta, rice, flatbread, over nachos. You could even eat it as a cracker if preferred.

Start this recipe with my vegan cheese recipe.

Vegan Cheese

Yields: 2- 2 1/2 cups

  • 1 cup raw cashews (soak overnight and then rinse before use)
  • 1/2 cup olive oil
  • 2 medium sized boiled white potatoes, skinned
  • 1 cup nutritional yeast flakes
  • salt and pepper to taste
  • optional; 1/2 cup of the potato cooking water for a thinner cheese
  • optional; 1 tbsp dijon, horseradish, 3 chipotle peppers, and/or hot sauce

Soak 1 cup cashews in 2 cups water overnight. Rinse them the next morning and put to the side.

Peel and cut the potatoes, then boil them in 2 cups water until they are fully soft. Save the water, you may need it to add if the cheese mixture is too thick for your taste. Put to the side.

Take the cashews, nutritional yeast, potatoes, olive oil, and optional spices, and blend until it becomes very thick. You can use a food processor or blender. If you don't like it so thick then add a 1/2 cup of the potato water, or add half the amount of nutritional yeast.

This stuff is great poured over nachos and mexican food, or used as a dip for baguette slices and veggies, poured over pasta, or for sandwiches.

  • Preparation time: 1 hour or less
  • Cook time: 40 minutes
  • Total time: 1 hour or less
Vegan Cheese

Crispy Vegan Parmigiano

Yields: 1-2 cups

  • 2- 4 cups of vegan cheese (make it course, do not over blend it)
  • wax or parchment paper
  • a few pinches of salt

Smear the vegan cheese on parchment paper with a knife or spatula and sprinkle the salt atop with your fingers.

If you don't have a dehydrator then place the paper on a cookie pan in the oven on the lowest heat (this is usually 170F), and keep the oven door open enough to allow a fan to blow the warm air around inside, even if you have to clip one to the oven door. This will mimic the effect of a dehydrator.

Some ovens have internal fans and dehydrator settings. Check to see if you do.

In a dehydrator, if you have one, put the paper on the trays and put it on the jerky setting (145F) for 1 hours or until the cheese is how you like.

It could be either crunchy (if you smear it thin and dehydrate it for a long time) or it can moist and chunky (if you smear it thick and don't dehydrate it long enough to become crispy). Try it as it's going.

When it's able to crumble, it's ready. Store in the refrigerator.

  • Preparation time: 10 minutes
  • Cook time: 1-2 hours
  • Total time: 1 hour or less
Vegan Parmaggiano
Vegan Parmaggiano
Vegan Parmaggiano

Trackback from your site.

Leave a comment

Sign up for occasional recipes sent straight to your inbox

2017 © beautifulvegankitchen. All Rights Reserved.