Nuts’ parmesan

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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?

Ingredients:Download it (3).png
– 100 g brazil nuts
– 50 g cashew nuts
– 50 g 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 a airtight container outside the fridge. It will remain fresh for several weeks. Be ready to sprinkle this sh#t on everything 😋.