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Dairy-Free Paleo Parmesan Cheese, blended with cashew and nutritional yeast. Easy Paleo Parmesan for non dairy substitute Parmesan cheese!
Easy Paleo Parmesan Cheese – 4 ingredients
Nate and I were looking for a dairy-free Parmesan cheese that can be easily made at home and used as a topping/ sprinkler for the upcoming thanksgiving recipes.
This recipe uses only 4 ingredients and simply dump and blend and it tastes better than the real Parmesan. If you are sensitive to dairy, this Paleo cheese recipe is perfect for you!
Little did we realize cashew nuts can be so versatile in recipe creations. For people who loves tofu but have been trying to avoid soy, I made two versions of soy-free ‘tofu’ and one of them uses cashew flour. The Paleo Chilled “Tofu” is vegan friendly and creamy delicious with a hint of nutty flavor. The cold cashew tofu is perfect for hot summer weather. For the second version, I used egg custard to make crispy ‘tofu’ so if you are a fan of crispy soy free ‘tofu’, definitely check it out!
Use my Paleo Parmesan Cheese as a topping, seasoning, or sprinkle it on anything you fancy. It works perfectly for gluten free pasta, skillet roasted crispy Brussels sprouts, Keto cauliflower gratin (coming next week), and many more. The possibilities are endless!
So my friends! This recipe is
Dairy-free Easy Versatile Perfect holiday gift !
If you give this Paleo Parmesan Cheese a try, please leave a comment and rate the recipe below. It’ll help me and my blog tremendously. Thanks in advance!
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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.
