Vegan Parmesan “Cheese”
By Jamie Webber
Grated parmesan cheese is one of those staples that’s in every fridge, at every pizza place, and in almost every Italian dish. It adds flavor, texture and a pleasant taste to many popular meals. We wanted to make it a staple in our own Reboot Kitchen fridge but wanted it to be “plant-based” friendly with nutrients! So we took advantage of our new dehydrator and made our own. This parmesan “cheese” is completely nut-based so you are getting a touch of healthy fats and protein. Trying adding it to the Kale Salad with Pine Nuts & Dried Cranberries, soups, healthy pizza and more!
Ingredients
- 2 cups (260 g) brazil nuts
- 2 cups (260 g) macadamia nuts
- 2 tbsp garlic powder
- 1/2 – 1 tbsp onion powder
- Sea salt, to taste
Directions
1.) Place all ingredients in the food processor and pulse until you get little crumbly bits that resemble parmesan cheese.
2.) Spread on teflex sheets, lined with parchment paper, and place in dehydrator at 115 degrees until dry, about 12 hours.
3.) Store in a glass container in your fridge and get creative with how you use it!
Prep Time: 10 minutes
Cook Time: 12 hours
Total Time: 12 hours, 10 minutes
Servings: 20-25
Serving Size: 2 tbsp
Calories: 150
Fat: 15g
Trans Fat: 3g
Cholesterol: 0mg
Sodium: 0mg
Carbohydrates: 4g
Fiber: 2g
Sugars: 1g
Protein: 3g