Looking for that salty, tangy finishing touch without the dairy? This Nut Parm is a game-changer. Made with raw walnuts (or hemp hearts) and nutritional yeast, it offers a "melt-in-your-mouth" texture and a savory punch that elevates any pasta or salad.
At zero cholesterol and packed with Vitamins B12 and E, this 10-minute recipe is the healthy, low-sodium substitute your pantry has been waiting for.
Elevate your favorite pasta, salads, and roasted vegetables with this simple, nutrient-dense pantry staple. This versatile Nut Parm is a game-changer for anyone seeking a wholesome, dairy-free alternative that delivers on both texture and taste without the heavy processing of store-bought substitutes.
Flavours: The salty, nutty and tangy notes of this cheese substitute will not fool you but it melts in your mouth and adds nice texture to dishes that call for Parmesan cheese.
Benefits: Zero cholesterol, non-dairy, lower in sodium than traditional cheese, high in vitamins B12 and E with antioxidants that manage cholesterol.
Author:
Cathy Connally
Ingredients
1 cup (120 g) raw walnuts or
hulled hemp hearts
2-3 garlic cloves (15-20 g) (taste
after 2 and see if it needs more)
3 tsp fresh squeezed lemon juice
or apple cider vinegar
½ cup or more (30 g) tbsp
nutritional yeast
1 tsp tamari or sea salt
1 tbsp onion powder (optional)
1 tbsp garlic powder (optional)
Directions
Pulse in food processor until the nuts become fine and sandy. Don’t over process or you will have nut butter. Adjust additional ingredients to taste. Serve immediately. It will keep in the refrigerator for about two weeks. If you want the cheese to be dry, then either eliminate the tamari or substitute with sea salt.
