I’ve seen quite a few recipes floating around the internet for dairy-free parmesan.
And most of them only have cashew nuts as an savoury base. But I prefer a mixed version.
And particular with macadamia nuts & brazil nuts, because this gives a bit more depth to the taste.
And if you want to add other nuts (walnuts, pecans etc.), feel free to experiment.
What’s your favourite dish to sprinkle with parmesan?
100g brazil nuts
50g cashew nuts
50g macadamia nuts
4 tbsp nutritional yeast
2 tbsp hemp seeds
1 heaped tbsp kurkuma
4-6 garlic cloves
1/2 tsp salt
2 tbsp olive oil (optional)
extra needed: food processor, measuring spoons & cups serves: multiple servings
Add all the ingredients to the food processor and pulse until crumbled.
If you prefer a more ‘sticky’ parmesan, you can add 1 or 2 tablespoons of olive oil and mix again.
Store the parmesan in an airtight container outside the fridge.
It will remain fresh for several weeks.
Be ready to sprinkle this sh#t on everything 😋.