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    You are at:Home»Dairy-Free Recipes»Cheese Subs»Vegan Parmesan Flakes

    Vegan Parmesan Flakes

    7
    By Alisa Fleming on September 15, 2014 Cheese Subs, Condiments and Salad Dressings, Dairy-Free Recipes

    Once in a while, our favorite Sweet Vegan recipe developer, Hannah, creates something savory. And when she does, it always amazes. A dinner out at the famed raw food restaurant One Lucky Duck, peaked her interest in recreating the vegan parmesan flakes she spied on another diner’s salad.

    Vegan Parmesan Flakes - A simple dairy-free recipe for adding flavor to almost any dish

    Hannah was keen to realize that the large vegan parmesan flakes could provide much more crunchy goodness and a bigger pungent dose of flavor than the powdered recipes. Lacking a dehydrator, she opted to make it a slow-baked oven recipe, but you can go the raw route by dehydrating these vegan parmesan flakes for 6 to 10 hours.

    As for the flavor, Hannah describes her vegan parmesan flakes as “Slightly tangy and more complex than the typical crumbly sprinkle of plain walnuts, nooch, and salt.” She recommends them as a cheesy topping over pasta, soup, or salad.

    Special Diet Notes & Options: Vegan Parmesan Flakes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, vegan, and vegetarian.

    For nut-free and vegan parmesan flakes, you can use pumpkin seeds in place of the almonds, though the flavor will be a bit different as seeds tend to be more bitter and less creamy than most nuts.

    For soy-free and vegan parmesan flakes, you can use coconut aminos as a 1:1 substitute for the soy sauce.

    Vegan Parmesan Flakes
     
    Print
    Prep time
    10 mins
    Cook time
    45 mins
    Total time
    55 mins
     
    Note that the prep time does not include the soaking time.
    Author: Hannah Kaminsky
    Serves: 8 servings
    Ingredients
    • ½ cup sunflower seeds, soaked for at least 6 hours
    • ½ cup blanched almonds, soaked for at least 6 hours
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons nutritional yeast
    • 1 teaspoon soy sauce or wheat-free tamari (for gluten-free)
    • ½ teaspoon salt
    Instructions
    1. Preheat your oven to 250ºF and line a baking sheet with parchment paper or a silicone baking mat.
    2. Once your seeds and nuts are soaked, thoroughly rinse and drain them in a fine wire mess sieve or colander. After removing as much excess water as possible, toss them into your food processor. Add the lemon juice, nutritional yeast, soy sauce, and salt. Pulse until the mixture is fairly smooth, but still relatively chunky, sort of the consistency of a rough pate.
    3. Spread the mixture as thinly as possible on your prepared baking sheet, taking care to ensure the paste is evenly distributed on top.
    4. Bake for 35 to 45 minutes, until dry and firm but not browned. Let cool completely on the sheet before breaking up in large flakes.
    5. Store in an air-tight container at room temperature for up to a month. If your flakes become soft, just toss them in the oven again for a few minutes and they’ll crisp right back up.
    3.2.2807
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    7 Comments

    1. Judith on December 16, 2018 9:36 pm

      Is it absolutely necessary to soak the sunflower seeds and the blanched almonds?

      Reply
      • Alisa Fleming on December 17, 2018 7:35 am

        Hi Judith, if you opt to skip that step, then you will need to grind the nuts and seeds (I use a spice grinder) and then add some water when blending with the other ingredients, as needed. I couldn’t tell you how much liquid you would need without testing.

        Reply
    2. Serena on November 6, 2017 10:48 am

      My son cannot have sunflower & hasn’t been tested for tree nuts yet, but has an allergy to peanuts. Can I replace both the seeds and nuts with something else?

      Reply
      • Alisa Fleming on November 9, 2017 10:40 am

        Hi Serena, that would probably be a whole other recipe to test! You might try coarsely ground oats and a little oil? I’m not sure without testing though!

        Reply
    3. Lori on August 28, 2016 8:41 am

      I have not made this but I think I’d use coconut aminos in place of the soy.

      Reply
    4. Pingback: This Week’s Vegan Menu Plan | Vegan Recipes from Cassie Howard

    5. Pingback: Guide to Nutritional Yeast plus 20 Delicious Nutritional Yeast Recipes

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