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Vegan Parmesan with Pine Nuts and Fleur de Sel

Vegan Parmesan with Pine Nuts and Fleur de Sel Mattie

Written by Mattie    
 
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Pine Nut Parmesan with Fleur de Sel

Toppings can really add depth to a dish. I remember the cheesy kick of grated parmesan cheese and how effective it is at adding another layer of flavor to things like pasta, garlic bread and pizza. I set out to make my own cheesy Vegan Parmesan with Pine Nuts and Fleur de Sel and borrow some concepts from grated parmesan but also attempt to build a flavor that rivals it in it's own way. I used pine nuts (also known as pignolis) that are freshly toasted for maximum rich flavor. Toasting the pine nuts yourself ensures that their rich flavor compounds are freshly infused and haven't had a chance to diminish. Pre-toasted pine nuts can frequently lack their toasty essence due to the amount of time that has passed since they've been toasted.  Nutritional yeast flakes are used for their cheesy notes. Fleur de Sel is a rare salt that is selected by hand from the coast of Western France. I utilize it in this recipe for the fascinating flavor depth it adds.

Vegan Parmesan with Pine Nuts and Fleur de Sel Recipe

1 cup pine nuts

1 Tablespoon nutritional yeast flakes
1 ¼ teaspoons Fleur de Sel salt

1) Toast the pine nuts

Preheat your oven to 300F (149C). Toast the pine nuts by placing them on a baking sheet and baking them until golden, about 20 minutes.

Learn more about toasting nuts.

2) Pulse into parmesan

Place all of the ingredients in a food processor and pulse until the consistency resembles parmisan cheese, about 20 to 30 pulses. Store in an air tight container in the refrigerator for up to 2 months.
This recipe makes about 1 cup of Vegan Parmesan with Pine Nuts and Fleur de Sel.

Buttery Vegan Pine Nut Bread Spread with Fleur de Sel Recipe

This is the same mixture as above but transformed into a buttery smooth bread spread.

1 cup pine nuts, toasted
1 Tablespoon nutritional yeast flakes
2 teaspoons extra virgin olive oil
¾ teaspoon Fleur de Sel salt
¼ teaspoon agave syrup

1) Toast the pine nuts.

Preheat your oven to 300F (149C). Toast the pine nuts by placing them on a baking sheet and baking them until golden, about 20 minutes.

2) Process into vegan bread spread

Place all of the ingredients in a food processor and process until smooth. Store in an air tight container in the refrigerator for up to 2 months.
This recipe makes about 1 cup of Buttery Vegan Pine Nut Bread Spread.

Don't forget to toast the pine nuts!


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Do you think this would work well as a stuffing for tortellini?
Reviewed by Lady Spazalot December 23, 2012

Do you think this would work well as a stuffing for tortellini?

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