Parmesan Cheese recipe needed!

[Nini]

Can someone share a recipe for "Parmesan Cheese?" I think I've seen one using pine nuts.

I want to make spaghetti for our next potluck.

[rawpriestess]

1 cup pine nuts
1 tsp salt
1 tsp nutritional yeast (optional but adds that cheesy flavor)
put in food processor and grind to a corn meal texture, not too much

[Nini]

Thanks! I'm glad I have everything to make it.

[heabrook]

My husband makes the Parmesan cheese like this:

salt
nutritional yeast
walnuts

but I am sure it is good with pine nuts too. We'll try that next time.

[juliebove]

Where did I go wrong?

I made the kind with the pinenuts tonight, adding not quite the full amount of salt (seemed like a lot). The end result was like peanut butter gone wrong. I had a lumpy, oily mess that was overly salty and tasted nothing at all like any kind of cheese I've ever had. Perhaps if it hadn't been so oily or salty I could have used it to stuff celery or something. I wound up throwing it out.

Now the obvious answer is that I processed it too much. However, I had to do it this much to get the small textured pieces. I did use the Magic Bullet. Perhaps that was a mistake. But the only food processor I have is a really large one and I wasn't sure that would work for such a small amount.

On the plus side, I do like the taste of nutritional yeast and so does my daughter. We find that just a light sprinkle on various foods is really yummy. Doesn't always taste like cheese though, but it does lend a buttery flavor.

[juliebove]

Bumping this up and hoping someone has the answer.

[threedogs]

I've never made it with pinenuts (used to make it a few yrs ago, when my girls were vegan) - I would think that the pinenuts are too soft for this.

This was the recipe I used to use:

1 Cup Nutritional Yeast
1/2 Cup Almonds (ground)
1/2 tsp. salt

Blend all together, & enjoy.

[rawpriestess]

Wow, I can't imagine using one cup of nutritional yeast, but all of the recipes are

salt
nutritional yeast
and some kind of nut

I have always used pine nuts, but it only takes a second or two to grind them in a food processor,any blender that I know of is way too fast and instantly makes them into butter.

so you may try some other nut, but I've always used pinenuts

I like mine very salty, that is how I remember parmesian, asagio, romano etc.

but you can always add less salt, or more nutritional yeast for the flavor you like, but don't over blend, that is the oil you are talking about.

I'd still use a food processor or maybe coffee grinder and only for a second or two.

[juliebove]

I've never made it with pinenuts (used to make it a few yrs ago, when my girls were vegan) - I would think that the pinenuts are too soft for this.

This was the recipe I used to use:

1 Cup Nutritional Yeast
1/2 Cup Almonds (ground)
1/2 tsp. salt

Blend all together, & enjoy.

1 cup of yeast? Is this right? And since I'm allergic to almonds, I couldn't eat this. But thanks anyway.

[juliebove]

Wow, I can't imagine using one cup of nutritional yeast, but all of the recipes are

salt
nutritional yeast
and some kind of nut

I have always used pine nuts, but it only takes a second or two to grind them in a food processor,any blender that I know of is way too fast and instantly makes them into butter.

so you may try some other nut, but I've always used pinenuts

I like mine very salty, that is how I remember parmesian, asagio, romano etc.

but you can always add less salt, or more nutritional yeast for the flavor you like, but don't over blend, that is the oil you are talking about.

I'd still use a food processor or maybe coffee grinder and only for a second or two.

I do have a coffee grinder. Maybe I'll try that. I've never used it. I got it to grind flax seeds, but haven't had to use it yet. I've used the food processor for slicing and shredding but when I tried to do any kind of chopping with it, it simply didn't work. I had large chunks and liquid.

[threedogs]

1 cup of yeast? Is this right? And since I'm allergic to almonds, I couldn't eat this. But thanks anyway.

Yes, it's right. But since parmesan cheese is only used as a sprinkling, it works. I feel the same about too heavy on the nuts! I absolutely love nuts, but I don't feel that my body does well with recipes that are heavy on the nuts. (As far as the allergies go - you could try walnuts - bet they would work, but because they are soft, be careful not to grind them too long.) Pistachios? Brazil nuts - if pecans weren't so darn expensive here, I'd give those a try.

I used to add powdered garlic too (wasn't raw when I last made this). I think the brand of nutritional yeast is important. As I remember, some taste really awful.