You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Vegan Parmesan

Vegan Parmesan

When I explain to people that I'm dairy free, without fail they sigh and ask "but how can you live without cheese?". 

I'm not going to lie - cheese was possibly the hardest thing to give up in removing dairy from my diet. There's just nothing which acts (or tastes) quite the same. I got pretty good at replicating a creamy sauce and fining substitutes for sour cream, yogurt, or cream. But replacing cheese (especially hard cheeses) just never quite work.

The answer is to stop trying. While you'll never replicate the flavour of parmesan quite like the real thing, what parmesan does to a dish is adds another layer of flavour. That's what this recipe tries to do, while retaining all the theatre of shaving parmesan over your bowl of risotto or rich tomato sauce.

The base of this 'parmesan' is coconut oil - it chills down nice and solid, so provides a great vehicle for a shaveable flavour-carrier. To this, I've added nutritional yeast (which has a naturally 'cheesy' flavour) salt, and a little citric acid for a little bite - all the dimensions which parmesan lends to a dish.

Being made of coconut oil, this will react differently on top of a steaming bowl of pasta - it will melt pretty quickly. This takes some getting used to. Try leaving a dish of the shaved 'parmesan' on the table, and adding a little at a time.

Vegan parmesan - the next best thing to the real deal, but without the dairy
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Smokey frittata with caramelised onions

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