Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Talk about a shocker! This recipe was easy & mimicked Parmesan Cheese to a degree that was astounding! This side dish took me all of 20 minutes. It’s yet another recipe from the Plant-Forward Cooking Boot Camp I went to at the Culinary Institute of America in San Antonio. So yummy!

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Category: Grains, SIDES

Servings: 12 Servings

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Ingredients

  • Polenta:
  • 2 cups polenta
  • 8 cups filtered water
  • 1 tsp sea salt
  • 1/4 cup vegan Parmesan cheese
  • Vegan Parmesan Cheese:
  • 1 1/2 cups raw cashews
  • 6 TBS nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • Garnish:
  • Olive oil & chopped parsley

Instructions

  1. Bring water & salt to boil in a medium saucepan.
  2. Stream dry polenta into boiling water, whisking constantly to avoid lumps.
  3. Adjust heat to a simmer.
  4. Cover the pot and reduce heat to a low simmer. Cook for 15-20 minutes, until the polenta is tender.
  5. While the polenta is cooking, prepare the Vegan Parmesan Cheese.
  6. Place all Parmesan ingredients in a food processor. Pulse until the consistency of Parmesan Cheese. Refrigerate until ready to serve,
  7. When polenta is done, stir in the vegan Parmesan Cheese.
  8. Place the cooked polenta in a bowl and top with olive oil, more vegan Parmesan Cheese & chopped Italian parsley.

Notes

Recipe adapted from The Culinary Institute of America

http://michellesipsandsavors.com/polenta-w-vegan-parmesan-cheese-by-the-culinary-institute-of-america/
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