Dairy-Free Parmesan “Cheese”
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Yield: 16 servings (approx. 1 Tablespoon [15 g] per serving)
- Category: Condiment
- Cuisine: Italian
- 3/4 cup (150 g) raw cashew nuts (do not soak)
- 1/4 cup (30 g) pine nuts (do not soak)
- 1 Tablespoon (8 g) nutritional yeast
- 1 teaspoon (5 g) salt
- 1 Tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) apple cider vinegar
- 1/2 to 1 teaspoon (3 ml to 5 ml) melted coconut oil (optional, to help with blending)
- 1Add all the ingredients into a food processor or high-powered blender and blend until smooth with a dough-like consistency. If needed, add 1/2 teaspoon to 1 teaspoon (3 ml to 5 ml) of melted coconut oil if the mixture is too dry.
- 2Line a round mold (a small bowl or large ramekin) with plastic wrap. Spoon the mixture into the mold and press down firmly to compact the mixture as much as possible.
- 3Cover the mold with additional plastic wrap and refrigerate overnight.
- 4When ready to use, gently pull the plastic wrap to remove the “cheese” from the mold. The “cheese” should be firm enough to slice or grate, if desired.
- 5Cover leftover “cheese” with plastic wrap and refrigerate for up to 1 week.
(Estimated and based on per-serving amounts.)
- Calories: 68 Fat: 6 g Total Carbs: 4 g Fiber: 0 g Sugar: 1 g Net Carbs: 4 g Protein: 2 g