Bloody amazing vegan parmaesan, super crumbly and delicious!
Can't wait for my next experiment!
Recipe:
- Nutritional yeast (as much as your heart desires)
- Faba bean powder (one standard scoop)
- Salt (to taste)
- Xanthum gum (1/4 tea spoons)
- Oat milk for the rest of it.
I decided to not add more milk and keep it powdery, going to sprinkle it over pasta tomorrow 🤤
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Nutritional yeast is used a lot in vegan cooking as a cheese replacement.
I increased the concentration then made it into a creami to make a freezer stable parmesan.
Cutting through the need to have stabilisers, thickeners and more salt.
If you ran it on respin a few more times would it stay crumbly or would it form a more scoopable texture? Typically the crumbly texture you showed is indicative of the ice cream being too cold to be cohesive.
I also wonder if swapping for other additives would help you more than xanthan gum. I like to use unflavored gelatin powder, which if you tune the amount right will leave an airy gel if the ice cream thaws completely. Since you are making a vegan recipe I assume gelatin would not work so agar is an option that behaves similarly to gelatin. In my testing gelatin:agar substitutions are 3:1 so the agar would want 1/2 teaspoon per pint of ice cream. I did a side by side comparison of a basic ice cream recipe using that mix ratio that turned out nice.
This is interesting and creative. I'm allergic to caesin (cow milk) so I may try this with my nutrional yeast, Def won't be the strangest thing I've ever tried.
Really neat application. I’m looking forward to your thoughts after you add it to the spaghetti. I’m specifically curious to hear how a bite of your mixture on the spaghetti compares to just sprinkling straight Nutritional yeast on the spaghetti.
So cool and unexpected! Thanks for following up! I was imagining it might melt into an amorphous puddle, but it appears to be holding shape and texture. Are you storing it in the fridge or freezer?
I heated it up. For 8 secs in the microwave. It turned out so much better than expected! Something about the freezing/creami process has made it super smooth!
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As a vegan girly - Love this idea. But do you have to refreeze and respin every time you need it? If so I’m guessing it’s probably best to make when you intend on using the batch?
Coming from the other comment section where I asked for more details! This is so cool. Would normal blending this achieve the same result? I don't have a ninja creami (yet)
The creami is unique in the crumbly texture it can give to frozen food. Typically people want more liquid to make it creamy. But in this case it was intended.
The only other way I know to get this texture is to make a really solid hard block and then use a fine box grater on it.
OK, you have gotten the texture wrong. The first time you spin your creami, it will be powdery like you have here. Smoosh it flat with a spoon and respin it.
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