The versatility of this vegan and gluten-free parmesan is incredible. It’s the perfect staple condiment that I use on everything from sprinkling on pasta and caesar salads to a topping on soups or enhancing an avocado or tomato sandwich. It is completely endless how many ways you can use this recipe

You will need a food processor to create this parmesan and be sure to make enough for the fridge. It will keep well for 7 days.

Kelly Childs' Gluten-Free & Vegan Brazil Nut Parmesan

 

Brazil Nut Parmesan

1 cup Brazil Nuts
2 small garlic cloves, minced
4 tbsp Nutritional Yeast (found in the healthy aisles of grocery stores – Bob’s Red Mill makes one0
1/2 tsp Sea Salt (to taste, add more if needed)

Add brazil nuts to the food processor and pulse on and off 10 or more times until coarsely pulsed. Then add the minced garlic and nutritional yeast and sea salt and pulse 4-5 times (you can see the how the finished product should look in the photo). Sprinkle on your salad and/or spaghetti and tomato basil sauce!! Anywhere you want! It is simply delicious.

Enjoy!!

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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