You probably think you are reading that title wrong, but think again! In this new vegan cookbook, author John Schlimm thought it best to answer all the skeptics and your recovering cheese addiction by creating a cookbook FULL of vegan recipes with non-dairy cheese!
If I had a penny for every time a vegan has told me that cheese was their biggest vice in their pre-vegan days, I’d be writing this from my own private island. Cheese was the hardest thing for me to give up, and I went on a roller coaster with this one for a couple of years.
However, the ”it just tastes so good” line was getting very old and the more I educated myself about the dairy industry and the health risks associated with its consumption, the less I could justify eating it.
As veganism has grown in popularity in recent years, there has been a plethora of non-dairy substitutions to some of our favorite foods popping up all over the place. Some of these are good and some of these will leave you questioning your choice to eat vegan, well not really, but kind of. Anyway, you can’t imagine my pleasure when I got my hands on a copy of The Cheesy Vegan. Finally, there were some recipes that I could make along with my own “cheese” at home.
As I’m sure most of you know, not all vegan cheese is created equally and I must admit I was a tad skeptical when the recipe I chose to test, Lemony Parmesan Linguine, called for making homemade grated vegan parmesan using either walnuts or almonds.
As I flipped through the book, it was definitely difficult to choose a recipe. I mean there is a whole chapter dedicated to cheesecake for goodness sake!! Yes, A.WHOLE.CHAPTER.
I find this to be a very well rounded cookbook with cheesy recipes to satisfy your every mood. From pizza, to sandwiches, to bite sized appetizers, this cookbook has got you covered. If you are one that is on the fence about veganism due to your cheese cravings, this book could be the very answer to your prayers! The picture alone of the Mac ‘n’ Cheese with Ground Cashews and Truffle Oil is enough to send you in a tizzy- another one on my list to try!
Anyhoo, Mr. Schlimm and his team are being very gracious in letting me share the recipe for the Lemony Parmesan Linguine. I found this dish to be ultra satisfying. It was just the right amount of creamy cheesiness and the tartness of the lemon brought a perfect balance to the meal.
The only thing I personally could have done without was the addition of the breadcrumbs. I’m not a bread-crumby gal. Other than that this recipes gets a thumbs up from me and the book gets a standing ovation.
So, go ahead and be a cheesy vegan! You’ll be glad for it.
Lemony Parmesan Linguine
- 2 tablespoons vegan margarine,
plus 4 tablespoons (1/2 stick) for tossing the pasta.
- 1/2 cup dried vegan bread crumbs
- 1/3 cup vegan egg replacer
- 1/2 cup soy milk
- 1/2 cup grated vegan Parmesan Almond (see below)
- Zest of 1 lemon and juice of 1/2 lemon, plus more juice to taste if desired
- 1 teaspoon salt
- Freshly ground white pepper
- 1 pound linguine
- 1 tablespoons minced fresh parsley
In a small skillet over medium heat, melt the margarine and stir in the breadcrumbs. Stir until toasted. Set aside. Bring a large pot of salted water to a boil. In a bowl, with a fork, blend the egg replacer with the soy milk, Parmesan cheese, lemon zest and juice, salt,and pepper. Taste the sauce and if you want it more lemony, add more juice.
When the pasta is just al dente, remove and reserve about 1 cup of the cooking liquid, drain the pasta, and return it to the pot. Toss in the remaining 4 tablespoons of margarine and stir and swirl until all the pasta is coated.
Stir in the egg replacer mixture and turn the pasta in it, adding a few tablespoons of the cooking liquid if it looks a bit dry.
Place in serving bowls and sprinkle with parsley and the buttered bread crumbs.
Yields about 1 1/4 cups of cheese
- 1 cup slivered almonds
- 5 tablespoons nutritional yeast
- 1 teaspoon lemon zest
- salt and freshly ground white pepper to taste
In a blender, or mini processor, combine all the ingredients. Pulse until the ingredients form crumbs the size of a half-grain of rice or baby peas. The cheese will keep in a tightly covered container, refrigerated, for 3 to 4 days.
From the book The Cheesy Vegan by John Schlimm. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013. www.dacapopresscookbooks.com
When Christa isn’t busy being cheesy, you can find her over at Veggin’ Out With Christa!