• Michelle Braakhuis


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 😋.

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