Pickle fans, we have just found your ultimate recipe. This parmesan pickle dish (served with pickle juice hummus) is 100 percent vegan, and its sure to impress guests at your next plant-based gathering.

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The recipe comes from BOSH!, and it features a homemade dairy-free parmesan. To make the parmesan, you’ll just need some cashews, nutritional yeast, garlic powder, a bit of sea salt, and a food processor.

For the pickles, you’ll also need an air fryer – though you can always fry them in a pan if you’d prefer. This recipe is quick and easy to make, and perfect for outdoor summer parties.

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We LOVE a pickle at BOSH! HQ, so much so that we decided to dedicate an entire recipe to them. Fried to crispy perfection and served with a pickle juice hummus (you heard us right) these bad boys are a great weekend snack and are perfect salty bites.

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Duration15

Servings

Ingredients

For the plant-based parmesan

140 g raw cashews
20 g nutritional yeast
1 tbsp flakey salt
1 tsp garlic powder

For the pickle juice hummus

1 clove garlic
240 g cooked chickpeas (1 can, drained and rinsed)
60 g runny tahini
30 ml pickle juice
15 ml extra virgin olive oil
1/2 tsp flakey salt
Iced water (for desired consistency)
400 g whole pickles (aka gherkins) from a jar
2 tbsp olive oil
3 tbsp plain flour

Instructions

Preheat the oven to 200C

Prepare the parmesan

Add the cashews, nutritional yeast, salt and garlic powder to the food processor and blitz into a coarse powder
Transfer the parmesan to a container and rinse out the food processor

Prepare the Parmesan Pickles

Cut the pickles into quarters lengthwise and add them to a bowl (save one quarter for garnish)
Drizzle over the olive oil and toss to coat
Sprinkle over the flour and the plant based Parmesan and toss to coat
Transfer the dressed pickles to the air fryer and air-fry for approximately 5 minutes until they’re golden and crispy

Whilst the Parmesan Pickles are air-frying, make the hummus

Peel the garlic clove and add to the food processor along with the chickpeas, tahini, pickle juice, extra virgin olive oil and flakey salt
Blend until completely smooth (add ice water sparingly, to reach desired consistency)

Time to serve

Transfer the hummus to a serving bowl and drizzle over a little olive oil
Dice the reserved pickle and sprinkle over the hummus
Transfer the Parmesan Pickles to a serving bowl and serve both together immediately

This recipe was republished with permission from BOSH!. You can view the original recipe here.

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