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Nov 20, 2011 01:16 PM

kosher pareve parmesan or romano

is anyone aware of a kosher pareve parmesan or romano, ive used the Daiya mozzarella and its pretty good, but i dont think they make a parmesan or romano and i need one for the my brussel sprout salad that i want to make for thanksgiving

if yorue aware of one, pelase be as specific as you can in your dcsription- brand name, side fo container, what the container looks like, if youre in ny, where you got it

thanks in advance

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  1. I've never tried the recipe from the link below, but it probably is a decent substitute.
    i found the yeast at pomegranate in brooklyn.
    good luck

    3 Replies
    1. re: RebbRob

      heh, weird, none of the ingredients have the salty tartness though

      1. re: shoelace

        Nutritional yeast is the go-to vegan substitute for cheesy flavor. I've never tasted it myself, but my guess is that's where the ''tartness' is supposed to come from. Miso is very salty, and also has that umami depth to it.

        1. re: GilaB

          Nutritional yeast isn't 'tart' but it does have a certain depth of flavor. I've used it mixed in with crumbs for breading. It's flakes, so if the recipe calls for strips of shaved cheese it may not work.

    2. We use Parma. It contains walnuts,nutritional yeast and sea salt. It is certified kosher (you mau want to check with your Rabbi re the certification) it's Oregon K) The containers are plastic with red caps and hold 3.5 ounces. There are now three flavors: the plain "vegan Parmesan" and a new "garlicky green" as well as a Chipolte. We have used them successfully. I find that using nutritional yeast or one of these products with plenty of lemon (brussel sprouts love lemon) makes an acceptable substitute in vegan Ceasar salad and other salads. I'm in vegan friendly territory, Berkeley, so i can't advise about NY availability, but I know you can buy this stuff online, maybe even from Amazon.

      26 Replies
      1. re: lburrell

        not sure the vast majority accept that hechsher....

        also brussel sprouts are not eaten by orthodox jews due to bug issues....

        1. re: lacosta

          The Oregon K is on's recommended list, meaning that it's not too out there. I haven't asked about it myself, as it's never come up for me.

          Brussels sprouts are not eaten by SOME Orthodox Jews due to bug issues. Don't assume that because your rav paskens one way on something that it means that ALL Orthodox Jews follow that opinion.

          1. re: lacosta

            I am aware of hechsher issues, which is why I identified and advised checking with local Rav.\
            As for brussel sprouts not being eaten by "Orthodox Jews," in my experience there is a variety of opinions by Orthodox Jews on this and other bug issues. (Some don't approve strawberries at all, others, say they're o.k. if chopped well below the stem.)The particular dish described by the original post might be acceptable even among some of the more strictly observant and bug concerned. The recipes I've seen for brussel sprout salad all involve shredding up the raw brussel sprouts. This avoids the problem of the tightly closed leaves concealing bugs. You might shred raw brussel and then soak the shreds in water with salt or vinegar or even a drop or two of organic soap (all methods used by kosher certified caterers), then dry them in a salad spinner, just as you do with lettuce. I offer this not as a halakich opinion but as a practical suggestion you could run by your Rabbinic authority.

              1. re: lburrell

       only frozen certified; fresh , no good

                crc website--- Brussel Sprouts – Fresh may not be used. Frozen may be used only with a reliable hashgacha. Canned needs a reliable hashgacha.

                south africa kosher--- Fresh brussel sprouts may be cleaned using a tedious method that makes it almost unrealistic to use.

                Cut off the bottom fifth of each sprout and discard.
                Separate ALL the leaves.
                Soak all the leaves for three minutes in very soapy water.
                Thoroughly rinse both sides of each leaf individually under a stream of cold water. Make sure the water runs through all the crevices.
                No visual check is necessary.
                Frozen brussel sprouts should not be used.

                OU guide---Brussels sprouts are often heavily infested and must be taken apart completely
                to allow for proper examination. This method is impractical. For
                this reason, their consumption is not recommended.

                OK---not recommended

                1. re: lacosta

                  ok- so this is not a board to discuss issues of kashrut, but kosher food, and the OU and the Star K arent the only businesses in town

                  regardless, in most raw brussel sprout salads, this one included, as the ou says, they are taken completely apart and shredded

                  lacosta- btw- thanks for hijacking my thread with a bunch of nonsense that has nothing to do with my question and is pretty uninformed given that you know nothing about the recipe

                  l-burrell- i dont know about the hashgacha, i didnt get a chance to call today, but i havent found any availability locally of the product and am working on that as well

                  if i track it down, find out i can try it, and think uits good, ill post as much

                  1. re: shoelace

                    Oregon-K is a VERY reliable hechscher, recommended by all major kashrus agencies. The head of Oregon-K is part of the Portland Kollel. The website is here: I'm a former Portland resident!

                    1. re: alpidarkomama

                      i stand corrected on cheese hechsher, wish we could find brussel sprouts with one, supposedly Bodek in teh east.....

                      1. re: lacosta

                        Trader Joe's carried frozen brussel sprouts last year with a hechsher from Rabbi Menachem Hadad (Belgium) that was approved by my LOR. They have a rigorous supervision process for checking for bugs in the field, before transport, and during packaging. They were very tasty, and way better than Bodek. I haven't looked for them this year yet, but if you find them you may want to consult your rabbi to see if you can use this particular brand.

                    2. re: shoelace

                      In case you can't find Parma and can get the nutritional yeast (health food stores usually have it if your market doesn't, )here's a recipe that will work:

                      1 cup almonds
                      2 cup nutritional yeast
                      salt to taste
                      Put everything in the blender and mix until the almonds are almost ground. This is delicious on any kind of pasta.
                      You can use walnuts instead of the almonds. i actually prefer this home made version when I'm doing a vegan Cesar. The almonds are a bit chunkier so it's closer in mouth feel to real Parmesan than the much finer grind of the Parma (which is more like commercial Parmesan.)
                      I'd also advise using a fair amount of lemon with this. You'll have a sort of shredded Brussels sprout Cesar. I feel that sour and bitter go well together all the time and that's what you'll have. Happy Thanksgiving!!!
                      P.S. Try adding lemon juice to chocolate frosting see what I mean. :)

                      1. re: lburrell

                        I have walnuts and almonds.. and I can easily get nutritional yeast. But one question... is a vitamix required to make the fake parm? or can I use my regular blender?

                        1. re: cheesecake17

                          I am fortunate in having a Vitamix, but the recipe came from the internet and didn't specify that you need such a high powered motor. Almonds that are peeled (which is what I use) should be soft enough that your blender will work. I'd use highest speed and pulse rather than just let it run so you don't end up with a paste, although I think the yeast would keep it from pasting. If you don't want to use already blanched and peeled almonds, it's not difficult to blanch and peel yourself.

                          1. re: lburrell

                            I was planning to use blanched, peeled, slivered almonds. Just have to go buy some nutritional yeast. Thanks for the recipe!

                          2. re: cheesecake17

                            The blender should work. Try giving the almonds a few pulses before adding the nutritional yeast. Also, toasting the almonds might give it an extra tasty level of flavor if you have time to play around with it.

                            1. re: CloggieGirl

                              I actually would advise against toasting the almost precisely because they will taste more "almondy." They are increasingly being used as a substitute for soy because they have a neutral taste. (There's delicious kosher almond yogurt available here in Berkeley) People use cashews (not roasted or toasted) to make vegan "cheeze" sauces for the same reason. So the almonds are really for texture in this recipe, not taste. Using walnuts will give a slight bitter taste which some people like. I like walnuts in vegan pesto, but I prefer the cleaner lack of taste of the almonds in the vegan parmesan. I would advising you add a good shot of lemon to the salad. This gives the tartness the vegan parmesan doesn't have on its own.

                              1. re: lburrell

                                I was thinking the toasted almond flavor would be a good additional layer with the brussel sprouts, not necessarily to replace Parmesan flavor.

                                1. re: CloggieGirl

                                  Might work, but toasting almonds without burning them is not that easy and I'm afraid that the toasted almond would overcome the quasi-cheese flavor of the nutritional yeast and the tartness of the lemon juice would be overcome by the almonds. I emphasize the addition of lemon because it's a personal preference. If you prefer the toasted almond flavor, I'd say go for it. I love raw or toasted almonds with green beans and lemon.

                2. re: lburrell

                  The crc says that the Oregon K is fine.

                  1. re: chicago maven

                    i actually ended up using DAIYA mozzarella, and the salad was delicious

                    1. re: shoelace

                      I'm glad your salad was a success. I love the Daiya mozzarella. We use it all the time for "cheese" sandwiches (on dark rye, cooked on our pareve George Foreman) in other places where it's melted. I've never tried it on a salad. We celebrate tonight, and we still have our sprouts ready to shred; so i may give it a whirl.

                      1. re: lburrell

                        I shredded 48 brussel sprouts, and thinly sliced a red onion

                        then I dressed with dressing of red wine vinegar olive oil and mustard salt and pepper

                        Added a half bag of daiya


                        1. re: lburrell

                          I shredded 48 brussel sprouts, and thinly sliced a red onion

                          then I dressed with dressing of red wine vinegar olive oil and mustard salt and pepper

                          Added a half bag of daiya mozzarella


                          1. re: shoelace

                            Just curious. Did you find any bugs?

                            1. re: helou

                              i found one on an outer leave

                              i expected to find bc i was REALLY going through every spot in the process of shredding, but other than the one bug on an outer leave i didnt

                              i also asked the queens vaad after the earlier post if the fact that its carried at a queens vaad hashgachaed store means its ok as long as its cleaned properly, they said if i was cleaning the oter leaves and shreddign it it wasnt a problem

                              1. re: shoelace

                                This is logical because the Vaad's method of checking whole cabbage is to take off the outer leaves and then you can shred. I've never seen much difference between the full sized cabbage and the Brussels sprouts which are like miniature cabbages. This may be more about tradition than science. The truth is there's no way to be sure you aren't getting bug bits and larvae in a whole lot of stuff, including grains, flour, rice etc. because when they are packaged they are too small to see. They grow large enough to be seen later.

                                1. re: lburrell

                                  It also has to do with the fact that it's a bigger problem to eat a whole bug than a shredded or pureed one.