Basic Recipes

Nuts’ parmesan

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 savory base. But I prefer a mixed version. And perticulair 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 fromwww.revitalizedchickpea.com (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 gloves
– 1/2 tsp salt
– 2 tbsp olive oil (optional)

extra needed: food processor, measuring spoons & cups
serves: multiple servings

Directions:
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 😋.


 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s