Black pudding! Now we’re talking. I knew something was missing from the weekend fryup. I’m going to use this as a starting point:
Another recent revelation with the Jamie-Oliver veggie bolognaise has been the dairy-free parmesan. I do:
1 cup cashew nuts
3 tblspns Engevita Nutritional Yeast flakes
1/2 teaspoon garlic powder
1/2 teaspoon black salt (or more depending on taste, I’m experimenting)
Dry-toast the cashews first in a dry frying pan, turning them until just beginning to darken a little.
Now add the nuts and other ingredients to blender jug and blend until parmesan-y. Shake jug a few times to get it all blended small.
I found the black salt in local Asian supermarket. Regular salt will do, but the black salt gives it an extra touch of pong-y, sulphurous, eggy-cheesiness IMO.
Note: Black salt has health benefits and is useful as a flavouring, but don’t stop taking iodised salts.
