A simple way to substitute parmesan cheese for a non-dairy option
When my system decided it didn’t like dairy products any more, I thought ok, I can handle this. I actually prefer the taste of almond milk to normal dairy milk now. And cheese, well, I can go without with no dramas. But parmesan cheese? I never realized just how reliant I was on this seemingly innocuous condiment in so many of my meals. And then I stumbled upon a replacement. And here it is for all of you to share.
Before you get your hopes up too much, this does not necessarily taste the same as parmesan cheese. It has a more nutty flavor due to the nutritional yeast. But, in my opinion, it’s a pretty good substitute. I’ve used it in so many dishes now – like my creamy broccoli and bacon pasta, spaghetti bolognese, quiches and others that I can’t quite remember at the moment!
All you need is a good quality food processor (love my Ninja) for this job, some brazil nuts, nutritional yeast and some garlic salt. I have to admit that before coming to the US, I didn’t really get into the bulk health foods as much but now … I love those bulk bins that are full of these sorts of ingredients! A word of caution – as with any nuts, if you process them too much, they turn into paste. You don’t want that with this recipe, you want it just to mix together and break down into crumbs. Stop before it becomes parmesan butter. Please – you’ll thank me!
Dairy-free parmesan cheese
(Paleo, Whole30, gluten-free, dairy-free)
Ingredients
- 1 cup raw Brazil nuts whole
- 1/4 cup nutritional yeast
- 1 tsp garlic salt
Instructions
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Add all ingredients to a food processor and blend until mixture clumps slightly. Do not overprocess or a paste will form.
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Pour into a jar or sealed container and store in refrigerator.
