Sunflower Parmesano

DSC09227-001Sunflower Parmesano is prepared from sunflower seeds and is a tasty alternative to grated dairy Parmesan for those abstaining from dairy products and for those who cannot consume tree nuts due to allergies. It has a granular texture reminiscent of a grated dairy Parmesan and Romano cheese blend. While it lacks the pungent aroma of its dairy counterparts, it has its own unique identity and savory flavor. Because Sunflower Parmesano is made with miso, a fermented product or “living” food, the flavor will continue to develop during refrigeration. It will also stay fresh in the refrigerator for several weeks or more if stored in an airtight container.

Ingredients
• 3 oz. natural raw sunflower seeds
• ¼ cup white rice flour
• 1 Tbsp nutritional yeast flakes
• 1 Tbsp mellow white miso paste
• ¾ tsp vegan Lactic Acid (available from www.ModernistPantry.com)
• ½ tsp fine sea salt or kosher salt
• ½ tsp onion powder
• ¼ tsp garlic powder

Preparation
Place the sunflower seeds and the white rice flour into a food processor and process until finely ground, about 1 minute. Add the remaining ingredients and continue to process until well-blended. Refrigerate in a covered container until ready to use.

Tip: If you are allergic to soy, look for miso paste made from chickpeas.

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Instant Cheddar Cheese Sauce Mix

goldencheesesauce
This instant mix is a convenient timesaver for creating a rich and tangy cheddar cheese sauce for topping hot sandwiches or pouring over potatoes, pasta, rice or cooked vegetables. This recipe yields 2 cups of dry mix which will make 8 cups of cheddar cheese sauce.

Ingredients:
• 1 cup nutritional yeast flakes
• 1 cup tapioca flour
• 3 T onion powder
• 3 T tomato powder
• 4 tsp fine sea salt or kosher salt
• 2 tsp lactic acid powder (order from ModernistPantry.com)
• 2 tsp dry ground mustard
• 1 tsp garlic powder

Technique:
Process the ingredients in a DRY blender or food processor until finely powdered. Store the seasoning blend in an airtight container at room temperature in a cool, dry place for up to 6 months.

To make 1 cup of cheese sauce, whisk together in a small saucepan until smooth:

• ¼ cup dry mix
• ¾ cup plus 2 tablespoons plain unsweetened non-dairy milk
(soymilk is recommended)
• 2 tablespoons olive oil

Place the saucepan over medium-low heat and cook the mixture, stirring slowly and continually with a silicone/rubber spatula until the mixture becomes thickened, smooth and glossy. Taste and add salt as desired. Reduce the heat to low to keep warm until ready to serve; stir occasionally.

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Instant Cheddar Cheese Sauce Mix
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