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
September 22, 2019
Persons
12
Notes
Recipe adapted from 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
- Bring water & salt to boil in a medium saucepan.
- Stream dry polenta into boiling water, whisking constantly to avoid lumps.
- Adjust heat to a simmer.
- Cover the pot and reduce heat to a low simmer. Cook for 15-20 minutes, until the polenta is tender.
- While the polenta is cooking, prepare the Vegan Parmesan Cheese.
- Place all Parmesan ingredients in a food processor. Pulse until the consistency of Parmesan Cheese. Refrigerate until ready to serve,
- When polenta is done, stir in the vegan Parmesan Cheese.
- Place the cooked polenta in a bowl and top with olive oil, more vegan Parmesan Cheese & chopped Italian parsley.
