- Blender or Food Processor
- 250 grams stale bread
- 4 sprigs fresh thyme
- 1 whole lemon juiced
- 1 clove garlic
- 50 grams olive oil extra virgin
- 1 tsp sea salt fine
- ½ tsp chili flakes
- In a food processor, add all the ingredients above.
- Blend until the bread has reached a "parmesan-like" texture.
- Transfer your fake parmesan blend to a non-stick pan and toast for 4 mins on medium heat until golden. Keep stirring to avoid the bread from burning.
- Drizzle on top of your favourite pasta dish, and store the rest in a air-tight container.
NUTRITION PER PORTION
STEP BY STEP VIDEO RECIPE
TIPS FOR OUR CHILI-LEMON FAKE PARMESAN
TIP 1: Never throw away old stale bread. You can use any type of bread to make this delicious and crunchy fake parmesan. Just remember to store bread left overs in a dry place, possibly wrapped in a paper bag.
TIP 2: Be creative! The best thing about this fake parmesan is that you can give the flavour that you want. It's really up to you. If you don't have thyme, try oregano or marjoram. If you don't like lemon, try capers. If you want to avoid salt, add nutritional yeast or sun dried tomatoes instead. It's really up to you.
TIP 3: Make it crunchy. I like to toast the fake cheese on a non-stick pan for a few minutes to make it extra crunchy and to make the flavours come together and consolidate. I also find that it stores better this way. Another way to do this, is to oven-dry the bread in the oven before blending it. This is particularly useful to do if the bread is not completely stale. You can see our recipe for our oven-baked parmesan cheese here.
TIP 4: What about the fat? Real parmesan cheese tastes awesome for 2 reasons: umami (saltiness) and fat. In our vegan parmesan we find that the best and healthiest way to add some fattiness is to mix in some good quality extra virgin olive oil. Remember that olive oil should be use in moderation due to its high caloric load. However, among fats, olive oil is by far one of the healthiest out there thanks to its high amount of antioxidants and its monounsaturated and polyunsaturated fatty acids.
TIP 5: Pasta pasta pasta! Eat this on pasta, of any kind! We tried it on our creamy red-pepper pasta and on our super healthy broccoli and kale pasta and it was delicious. It also works with veggies, try out our oven-baked eggplant parmigiana. You won't be disappointed 🙂
STEP BY STEP VIDEO RECIPE
And if you have any tips or questions, we would love to hear from you in our comment section below.
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