Cheesy Vegan Straws

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Cheesy Vegan Straws
 
Parma is so ingenious ... Using a mixture of nooch, walnuts, and sea salt, the sum of this deceptively simple concoction is truly greater than its parts, and provides a far more palatable parmesan-esque topping than the deactivated yeast flakes alone.

Excellent for serving alongside a selection of dips at a party or just late-night snacking, these crunchy straws are a whole lot of fun to eat.  Feel free to add in whatever herbs you like, or any variety of spices you have on hand.  They’re incredibly versatile and can suit all tastes and occasions with just a few small tweaks.

This recipe is from Hannah Kaminsky, author of My Sweet Vegan.
Author:
Ingredients
  • ¼ Cup Margarine
  • ½ Cup Chipotle Cayenne Parma
  • ½ Cup Garbanzo Flour
  • ¼ Teaspoon Salt
  • Pinch Sweet Paprika
  • 3 Tablespoons Plain Soymilk
Instructions
  1. Preheat your oven to 350 degrees, and line a baking sheet with either parchment paper or a silpat.
  2. In your stand mixer, beat the margarine briefly by itself, just to soften it a bit. Add in the Parma and cream thoroughly, until completely smooth. Sift in the garbanzo flour, salt, and paprika all together, and mix again. Drizzle in the soymilk 1 tablespoon at a time while the mixer is running on its slowest speed, until it comes together into a very soft dough, almost like cookie batter. Transfer this into a piping bag with a star tip, and pipe out 3-inch long lines onto your prepared sheets. If you don’t have a piping bag, you can also use two spoons to make mounds, much like you would for drop cookies.
  3. Bake for 15 – 18 minutes or until lightly browned. Let the straws cool completely on wire racks, and store in an airtight container.

About Author

Hannah is the author of My Sweet Vegan, Vegan Desserts, and Vegan a la Mode. She works as a food stylist and recipe creator for several international publications, and is currently pursuing a career in food photography. Hannah blogs many of her crafts, photos, and food creations at Bittersweet.

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