Nut “parmesan” is a healthy, delicious, non-dairy topping for soups, stews, salads and more. I personally love to use Brazil nuts for my dose of selenium but feel free to use walnuts, pine nuts, or even cashews. Try your favorite variation and let me know how it goes.
2 Cups nuts (Brazil, walnut or a mixture)
1-2 garlic cloves
1/4 cup nutritional yeast
1/2 t sea salt (to taste)
- Blend ingredients in food processor. Do not over process.*
- Store in mason jar in fridge. Keeps for 2-3 months.
* Over-processing will result in the fat releasing from the nuts and your mixture will stick together.
Let me know your favorite variation to nut “parmesan.” Enjoy!
Linda is passionate about educating the importance of food on our overall health bringing empowerment and good health to those willing to learn. Linda’s motto, “Attaining health one bite at a time,” is achieved through simplifying nutrition and healthy food preparation without sacrificing taste. Ask about personal plant-based cooking instruction and health consultations.
Loved the tips but pretty sure my clients would never buy or make the nut parmesan. Cant wait to try it tho.
Love ya sister
then you will have to make it for them 🙂 Or just pop a couple Brazil nuts in your mouth and call it a day.