Brazil Nut Parmesan

pennybenjaminMain Meals, Nourish, Sauces, Dressings and Condiments

parmesan

VEGAN PARMESAN CHEESEparmesan

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
    parmesan

    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 :).
parmesan_fotor

Turkey Meatballs and zoodles topped with brazil nut parmesan!