Nut Parmesan
A game-changer for those looking for a dairy-free, nutrient-packed alternative to traditional cheese. It’s quick to make, packed with bold flavors, and perfect for sprinkling over pasta, salads, or roasted vegetables.
Equipment
- Blender or food processor
- airtight container or jar
Ingredients
- 1/3 cup raw cashew nuts
- 1/3 cup raw blanched almonds
- 1/2 tsp Himalayan salt
- 1/2 tsp chili flakes
- 2-3 tbsp nutritional yeast
- 1 tsp dried basil or oregano
Instructions
- Blend the ingredients together: Add all the ingredients to a blender or food processor. Pulse until the mixture reaches your preferred texture—fine like powdered cheese or slightly chunky like traditional grated parmesan.
- Scrape the sides as needed: If the ingredients stick to the sides, use a spoon or spatula to scrape them down and blend again for an even consistency.
- Store in a sealed container: Transfer your freshly made nut parmesan into an airtight jar or container. It will keep well in the fridge or a cool, dry pantry for weeks.
Notes
- No soaking is needed, as the nuts should remain dry to achieve the right texture.
- Adjust the salt and spices according to your taste preferences.
- Store in a sealed container in the fridge for freshness; if the climate is cool, you can keep it in the pantry.
- For extra flavor variations, try adding a pinch of garlic powder or smoked paprika.
- This nut parmesan works great as a topping for pasta, pizza, roasted veggies, or even popcorn!