I’m not sure about anyone else, but cheese has a special place in my heart. It’s a delicious, creamy, tangy food that compliments other food so well. In terms of dairy, cheese is the thing that I just can’t give up. I’ve tried so many different nut cheeses that simply do not deserve to be called “cheese”. Because of that I was super skeptical of trying out a paleo parmesan substitute.
I originally got the idea from Minimalist Baker, who uses only cashews in her version. I find cashews to be too sweet, and don’t have that nutty, tangy flavor that parmesan does. Using her recipe as a starter, I tweaked it to my liking with some almonds and extra nutritional yeast, creating this delicious paleo cheese option!
This “cheese” goes great on salads, tomato soup, chicken, zucchini noodles, eggs, or anything you would normally put cheese on. It takes me maybe five minutes to put everything together, with only five ingredients that I always have in my pantry.
- 1/3 cup (50 g) raw cashews
- 1/2 cup (50 g) raw slivered almonds
- 3 heaping tablespoons (15 g) nutritional yeast (I use this)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- Add all ingredients to a food processor or blender and pulse until it becomes the consistency of grated parmesan cheese. It takes me about a minute to reach the right consistency.
- Keeps in the fridge for well over a month (mine never lasts that long though).
- Adapted from Minimalist Baker.