In this article, we will answer the following question: Can I use mozzarella instead of Parmesan? We will give you the healthiest substitutes for parmesan so you can still make delicious recipes!
Can I use mozzarella instead of Parmesan?
If you use mozzarella instead of parmesan, you will have a completely different dish. Compared to parmesan, mozzarella has a more mild taste, and also a different consistency. The size of mozzarella is usually small; its shape, flattened sphere, and its flavor stand out for its smoothness.
Parmesan cheese, on the other hand, is without a doubt, the king of Italian cheeses and the most famous in the world. It is a hard cheese, large (up to 40 kilograms), and shaped like a wheel, smaller in diameter than Gruyere or Emmental, but higher.
When cut, the dough has a characteristic appearance: yellowish, granular, difficult to cut cleanly with a knife, and with the impression of crumbling. The flavor is also typical: strong and slightly stale, but very pleasant when added to the preparations that are prepared with pasta as raw material.
Healthier substitutes for parmesan
Knowing how to substitute Parmesan to flavor your dishes will certainly help you as there are vegetable ingredients that give flavor and can be used instead of Parmesan in different recipes, let’s see what they are.
Replace Parmesan with nutritional yeast – The nutritional yeast in flakes or flakes is dried yeast; it is Saccharomyces cerevisiae and is a natural product rich in proteins, vitamin B1, or thiamine and vitamin B6. On the packaging of some brands of flake yeast, the content of vitamin B12 is indicated but this product is not a source of vitamin B12.
The yeast flakes can be used in the kitchen to replace Parmesan: it is in fact a tasty and slightly salty product that It gives flavor to many recipes. Although we recommend using raw yeast on the packaging of this product and not cooking it to preserve its nutritional characteristics, you can use nutritional yeast flakes to successfully prepare vegetarian meatballs, burgers, and salty cakes, since the organoleptic qualities of the product are not lost with cooking.
If you prefer to enjoy raw nutritional yeast, you can limit yourself to adding a couple of teaspoons on pasta, in salads, or to flavor soups and creamy risotto. You can also flavor the homemade vegetable bechamel after cooking, mashed potatoes, or prepare a spreadable paté by mixing 5 tablespoons of yeast with half a glass of extra virgin olive oil and aromatic herbs of your choice.
Soy sauce – Soy sauce is a widely used condiment in Asian cuisine: it is a fermented liquid sauce made from soy, wheat, water, and salt. In addition to being a tasty sauce, soy sauce is rich in vitamins, enzymes, and enzymes and is, therefore, a healthy product, if chosen of good quality and eaten raw.
Soy sauce contains glutamate, an ingredient responsible for the savory taste of parmesan; although it tastes very different from Parmesan, soy sauce is very useful for flavoring dishes, in particular, it is great for giving flavor to tofu.
Tofu normally has a neutral flavor, but easily absorbs liquid ingredients such as soy sauce: in this way it becomes excellent, for example, for the preparation of fillings for savory pies or for homemade ravioli.
Soy sauce can also be used to season and flavor soups, soups, rice, vegetable ragout, pan-fried vegetables, and chickpea porridge. Due to the high salt content, excessive consumption of soy sauce is not recommended for people who follow a low-sodium diet.
Tofu – Tofu can be bought in health food stores, but is now normally found in most supermarkets as well. If tofu is usually consumed, it can be prepared at home, to save money, starting from soybeans or soy milk and using white or apple vinegar as “rennet”, lemon juice or nigari, rennet for tofu typically used in the east.
Tofu is a very versatile ingredient, useful for both savory and sweet preparations, as it takes on the flavor of the ingredients with which it is combined. Alongside tofu, vegetable “cheeses” are starting to be present on the market to replace mozzarella and common spreadable cheeses.
Some of them can also be prepared in a homemade version, for example starting with tofu or soy milk. Those who want to replace the Parmesan, can buy some nutritional yeast in flakes or think of using chopped almonds or hazelnuts!
Other FAQs about Parmesan which you may be interested in.
In this article, we answered the following question: Can I use mozzarella instead of Parmesan? We gave you the healthiest substitutes for parmesan so you can still make delicious recipes!
We remind you that if you use mozzarella instead of parmesan, you will have a completely different dish. Compared to parmesan, mozzarella has a more mild taste, and also a different consistency.
If you have any questions or comments on the content, please let us know!