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.
  • ¼ cup margarine
  • ½ cup chipotle cayenne parma
  • ½ cup garbanzo flour
  • ¼ teaspoon salt
  • Pinch sweet paprika
  • 3 tablespoons plain dairy-free milk beverage
  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.
Recipe by Go Dairy Free at