brazil nut parmesan

{vegan, gluten-free, soy-free, dairy-free, plant-based}

This is my new go-to "parmesan" recipe.  Compared to my previous dairy-free parmesan, the brazil nuts add a moist, fatty texture that closely resembles real, grated parmesan cheese.  I first tried brazil nut parmesan at Cafe Gratitude in Los Angeles; this recipe was adapted from the I Am Grateful cookbook. 

Brazil nuts have excellent health benefits too!  They're anti-inflammatory and support a healthy immune system; they're also rich in vitamins and dietary fiber.  The addition of nutritional yeast, adds a boost of vitamin B12.  Use brazil nut parmesan just as you would any grated parmesan cheese--on pizza, pasta, salad and more! 

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Total: 5 minutes | Yields about 1 1/2 cups

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//Tools//

food processor

measuring spoons/cups

airtight container for storage

//Ingredients//

1 cup brazil nuts

1 tablespoon nutritional yeast, such as Bragg's

*optional 1 garlic clove (about 1 teaspoon)

1/2 teaspoon salt

//Directions//

1.  Combine all ingredients in a food processor.  Pulse until the the brazil nuts have the texture of grated parmesan cheese.  Store in an airtight container. 

//Notes//

*If raw garlic bother's your stomach (like it does mine) go without it, the recipe is still great!