VEGAN PARMESAN CHEESE

Are you intolerant to dairy or whey? Are you Vegan or Paleo or experimenting with Vegan/Paleo?  Are you generally interested in trying different, healthy recipes? This Vegan Parmesan is for you!

Personally, I have a sensitivity to Whey so I’ve been searching for different options where I would normally have used dairy products. This recipe is inspired by One Green Planet and Plant-Powered Kitchen. Try it on my Kangaroo Bolognese, Turkey Meatballs or Basil Pesto Zoodles or use it to top your versions of lasagne and pizza!

Recipe Type: GF, DF, RSF, V, Paleo

Serves 20
Time 2 min

Ingredients (regular):

• 1 C Brazil Nuts
  

  Kangaroo Bolognese topped with low Fodmap Nut Parmesan

• 1 large clove garlic, chopped
• 1 t salt
• 2 T nutritional yeast (optional, this gives a really ‘cheesy flavour’ but don’t worry if you don’t have it).
• Can also add some lemon zest or other dried herbs to jazz it up!

Ingredients (Low FODMAP/Sibo protocol):

• 1 C mixed pecans and walnuts (or just the one kind if you only have one)
• 1 t salt
• 2 t fresh rosemary
• 1-2 t fresh thyme
• 1 t dried oregano

Method:

1. Place all ingredients into a food processor.
2. Process until consistency is course, like in the pictures, should only take about 30 seconds.
3. Taste and add more salt/yeast/herbs as per personal flavour.
4. Use to top your pizzas, pastas, toss through salads for extra flavour – anywhere you’d use parmesan cheese :).

Turkey Meatballs and zoodles topped with brazil nut parmesan!