{"id":165696,"date":"2025-10-07T12:56:16","date_gmt":"2025-10-07T10:56:16","guid":{"rendered":"https:\/\/tauroessiccatori.com\/?post_type=tauro_recipe&#038;p=165696"},"modified":"2026-08-31T14:42:07","modified_gmt":"2026-08-31T12:42:07","slug":"parmesan-vegetalien","status":"publish","type":"tauro_recipe","link":"https:\/\/www.tauroessiccatori.com\/fr\/ricette\/varie\/formaggio-vegano-dallanacardo-al-parmigiano\/","title":{"rendered":"Fromage v\u00e9g\u00e9talien : de la noix de cajou au parmesan !"},"content":{"rendered":"<p class=\"isSelectedEnd wp-block-paragraph\">Avec des fruits secs et quelques autres ingr\u00e9dients, on peut pr\u00e9parer un <strong>fromage v\u00e9g\u00e9talien \u00e0 base de noix de cajou<\/strong>, savoureux et compact, \u00e0 utiliser r\u00e2p\u00e9 ou en copeaux comme alternative v\u00e9g\u00e9tale au fromage affin\u00e9 classique.<\/p>\r\n<p class=\"isSelectedEnd\">Le s\u00e9chage permet d'\u00e9liminer progressivement l'eau du m\u00e9lange et d'en concentrer le go\u00fbt et la texture. C'est l'un des nombreux exemples illustrant comment un <a href=\"https:\/\/www.tauroessiccatori.com\/fr\/sechage-wiki\/comment-utiliser-un-deshydrateur-alimentaire\/\">le d\u00e9shydrateur alimentaire puisse \u00eatre utilis\u00e9<\/a> \u00a0non seulement pour les fruits et l\u00e9gumes, mais aussi pour des pr\u00e9parations originales, des p\u00e2tes et des recettes v\u00e9g\u00e9tales.<\/p>\r\n<h2>Ingr\u00e9dients<\/h2>\r\n<p class=\"isSelectedEnd\">Pendant environ <strong>350 g de fromage v\u00e9g\u00e9talien<\/strong>:<\/p>\r\n<ul data-spread=\"false\">\r\n<li>250 g de fruits secs, dont <strong>noix de cajou et pignons de pin<\/strong><\/li>\r\n<li>250 ml d'eau<\/li>\r\n<li>2 cuill\u00e8res \u00e0 soupe de levure nutritionnelle en flocons<\/li>\r\n<li>\u00bc de cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\r\n<li>\u00e9chalote finement \u00e9minc\u00e9e<\/li>\r\n<li>citron<\/li>\r\n<\/ul>\r\n<h2>Proc\u00e9dure<\/h2>\r\n<p class=\"isSelectedEnd\">Mettez les <strong>des noix de cajou mises \u00e0 tremper pendant environ 4 heures<\/strong>. Une fois ce temps \u00e9coul\u00e9, \u00e9gouttez-les et mixez-les avec les pignons de pin, la levure nutritionnelle, le sel, l'\u00e9chalote et le citron.<\/p>\r\n<p class=\"isSelectedEnd\">Ajoutez progressivement l'eau n\u00e9cessaire jusqu'\u00e0 obtenir <strong>un m\u00e9lange \u00e9pais, onctueux et homog\u00e8ne<\/strong>. \u00c0 titre indicatif, 250 ml suffisent, mais la quantit\u00e9 peut varier l\u00e9g\u00e8rement en fonction de la consistance des ingr\u00e9dients.<\/p>\r\n<p class=\"isSelectedEnd\">\u00c9talez ensuite le m\u00e9lange sur les plateaux du d\u00e9shydrateur en formant une couche uniforme.<\/p>\r\n<p class=\"isSelectedEnd\">Pour les pr\u00e9parations onctueuses ou particuli\u00e8rement humides, il est conseill\u00e9 d'utiliser un <a href=\"https:\/\/www.tauroessiccatori.com\/fr\/sechoirs-domestiques\/accessoires\/antiadhesif\/soie-seche\/\">feuille antiadh\u00e9sive DrySilk<\/a>, sp\u00e9cialement con\u00e7u pour s\u00e9cher les pur\u00e9es, les pr\u00e9parations aqueuses et les aliments susceptibles de coller ou de passer \u00e0 travers les mailles des paniers.<\/p>\r\n<p class=\"isSelectedEnd\"><strong>\u00c9talez la pr\u00e9paration en veillant \u00e0 ce que l'\u00e9paisseur soit aussi r\u00e9guli\u00e8re que possible :<\/strong> De cette fa\u00e7on, l'air pourra agir de mani\u00e8re homog\u00e8ne et il sera plus facile d'obtenir la m\u00eame consistance dans toute la pr\u00e9paration.<\/p>\r\n<h2>Programme<\/h2>\r\n<p class=\"isSelectedEnd\">Lanc\u00e9es <strong>Biosec avec le programme P1<\/strong> et laissez s\u00e9cher environ <strong>16 \u00e0 20 heures<\/strong>.<\/p>\r\n<p class=\"isSelectedEnd\">P1 est le programme automatique et polyvalent de Biosec, qui atteint une temp\u00e9rature maximale de 55 \u00b0C. Vous pouvez en savoir plus sur son fonctionnement et ses caract\u00e9ristiques dans le guide consacr\u00e9 aux <a href=\"https:\/\/www.tauroessiccatori.com\/fr\/manuel-biosec\/lutilisation-des-programmes\/\">programmes de s\u00e9chage Biosec<\/a>.<\/p>\r\n<p class=\"isSelectedEnd\">Apr\u00e8s environ <strong>6 \u00e0 8 heures<\/strong>, lorsque la surface de la pr\u00e9paration sera suffisamment s\u00e8che, retournez-la d\u00e9licatement et poursuivez le s\u00e9chage de l'autre c\u00f4t\u00e9.<\/p>\r\n<p class=\"isSelectedEnd\">Le programme P1 a une dur\u00e9e par d\u00e9faut plus longue, mais pour cette pr\u00e9paration <strong>Il n'est pas n\u00e9cessaire d'attendre la fin compl\u00e8te du cycle<\/strong>: surveillez la pr\u00e9paration et arr\u00eatez le s\u00e9chage lorsqu'elle aura atteint la consistance souhait\u00e9e.<\/p>\r\n<p class=\"isSelectedEnd\">Pour obtenir un r\u00e9sultat plus moelleux et plus compact, vous pouvez arr\u00eater la cuisson plus t\u00f4t ; en prolongeant la cuisson, vous obtiendrez en revanche un produit <strong>plus sec et friable, pouvant \u00e9galement \u00eatre \u00e9miett\u00e9 ou r\u00e2p\u00e9<\/strong>.<\/p>\r\n<p class=\"isSelectedEnd\">Comme pour toutes les pr\u00e9parations d\u00e9shydrat\u00e9es, le temps indiqu\u00e9 est donn\u00e9 \u00e0 titre indicatif : l'\u00e9paisseur de la pr\u00e9paration, la quantit\u00e9 d'eau utilis\u00e9e et l'humidit\u00e9 ambiante peuvent modifier la dur\u00e9e effective du processus.<\/p>\r\n<h2>Conservation<\/h2>\r\n<p class=\"isSelectedEnd\">Une fois le degr\u00e9 de s\u00e9chage souhait\u00e9 atteint, conservez le fromage v\u00e9g\u00e9talien dans <strong>un r\u00e9cipient en verre bien ferm\u00e9<\/strong>, \u00e0 l'abri de la lumi\u00e8re, de la chaleur et de l'humidit\u00e9.<\/p>\r\n<p class=\"isSelectedEnd\">Avant de le ranger, assurez-vous qu'il ne reste pas de zones trop humides, surtout si vous avez choisi une texture tr\u00e8s compacte. Pour en savoir plus sur cette \u00e9tape, vous pouvez consulter le guide consacr\u00e9 \u00e0 <a href=\"https:\/\/www.tauroessiccatori.com\/fr\/sechage-wiki\/comment-conserver-les-aliments-seches\/\">Comment conserver correctement les aliments s\u00e9ch\u00e9s<\/a>.<\/p>\r\n<p>On obtient ainsi un produit v\u00e9g\u00e9tal au go\u00fbt intense, \u00e0 utiliser en copeaux, \u00e9miett\u00e9 ou r\u00e2p\u00e9 pour agr\u00e9menter les p\u00e2tes, les salades, les l\u00e9gumes et bien d'autres plats.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><i>Recette de Sara Cargnello<\/i><\/p>","protected":false},"excerpt":{"rendered":"<p>Une recette simple pour pr\u00e9parer un fromage v\u00e9g\u00e9talien aux noix de cajou avec Biosec : d\u00e9couvrez les ingr\u00e9dients, les temps de s\u00e9chage et la consistance id\u00e9ale.<\/p>","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"recipe_category":[75],"recipe_tag":[78,79],"class_list":["post-165696","tauro_recipe","type-tauro_recipe","status-publish","hentry","recipe_category-varie","recipe_tag-raw-vegan","recipe_tag-sport-natura"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Formaggio vegano di anacardi con essiccatore | Tauro<\/title>\n<meta name=\"description\" content=\"Prepara un formaggio vegano di anacardi con l\u2019essiccatore: ingredienti, procedimento, programma Biosec P1, tempi e consigli per la conservazione.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tauroessiccatori.com\/fr\/recettes\/divers\/parmesan-vegetalien\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" 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