Paleo Parmesan Cheese
Dairy-Free Paleo Parmesan Cheese, blended with cashew and nutritional yeast. Easy Paleo Parmesan for a non-dairy substitute Parmesan cheese! Makes a little over 1 cup = 16 tbsp
Dairy-Free Paleo Parmesan Cheese, blended with cashew and nutritional yeast. Easy Paleo Parmesan for a non-dairy substitute Parmesan cheese! Makes a little over 1 cup = 16 tbsp
- Carbohydrate 0.572909165762479 g
- Cholesterol 0 mg
- Fat 0.0549966665577854 g
- Fiber 0.262324998835361 g
- Protein 0.476233332426779 g
- Saturated Fat 0.00717791665258312 g
- Serving Size 1 1 tbsp (1g)
- Sodium 0.628833332149842 mg
- Sugar 0.310584166927118 g
- Trans Fat 0.0171208332994145 g
- Calories 4 calories
Step-by-step
- Blend cashew, nutritional yeast, garlic powder, and salt - in a small 4-cup work bowl until they become fine grounds.
- Store in airtight glass container in the fridge.
- Good for 1 month.
Using high-fat raw nuts as a base for dairy-free cheese substitutes creates a granular crumb that mimics aged cheese when pulverized properly. Achieving this texture requires controlling blade friction during processing. Raw cashews possess enough natural oil to bind into a paste instantly if processed too long in a warm room. Cold storage of the nuts prior to blending prevents premature oil extraction and gumming.
Operate a small four-cup food processor in short pulses rather than a continuous run. Continuous motor friction generates heat, releasing cashew oils and turning the dry mixture into a heavy nut butter instead of fine grounds. Stop the machine every ten seconds to shake the bowl and redistribute larger chunks toward the blades.
Pair this sharp, savory condiment with warm roasted brassicas like broccoli rabe or charred cauliflower florets. The high concentration of glutamic acid in nutritional yeast interacts with the sulfur compounds in roasted vegetables, intensifying umami notes without dairy. Dust the powder over freshly steamed dishes just before serving so residual heat softens the coarse particles.
Store the finished blend in a sealed glass container inside the refrigerator for up to one month. Moisture accelerates spoilage and promotes clumping in nut-based powders. Keep the container away from the refrigerator door to maintain a stable storage temperature of 38 degrees Fahrenheit.
