My homemade Brazil Nut Parmesan (Vegan) is vegan parmesan-style nut cheese that's super easy to make with only 5 ingredients including Brazil nuts. It's "cheesy", rich, nutty, and full-flavored vegan nut cheese that can go with pasta, salad, and more! Once you make this Brazil Nut Parmesan, you'll never go back to the other store-bought highly-processed kinds!Yield: About 2 3/4 to 3 cups / 315 g
Place Brazil nuts in a food processor. Pulse them until coarsely ground. Important: Don’t grind completely just yet.
Scrape the side of the food processor with a spatula. With the food processor off, add nutritional yeast, onion powder, garlic powder and salt. Pulse again until all ingredients are well combined and the Brazil nuts are finely ground (about the size of sesame seeds.)
It’s ready to use or transfer to an airtight container and keep refrigerated.
Notes
Brazil Nuts
Brazil nuts are excellent source of healthy fat which is perfect for making vegan “parmesan” style cheese.
Be sure to use raw and unsalted Brazil nuts.
Nutritional Yeast
Nutritional yeast gives the “cheesy” flavor and umami to vegan cheese alternative.
I use Nutritional Yeast (non-fortified) from Foods Alive. I love the fact that it contains no added vitamin B12.
Seasonings
I use onion powder and garlic powder to give additional (more complex) flavor.
Modify the amount of seasonings to your taste preference. For example, I like it not overly garlicky so I use more onion powder than garlic powder.
Tips
If you prefer more plain taste, you could make it simple by using just Brazil nuts, nutritional yeast and sea salt.
I recommend making it not too salty. I use 3/4 tsp sea salt so the Brazil nut parmesan will not over-season the dishes that I use for.
Optional
Add some dried herbs such as basil, oregano, rosemary, thyme, parsley etc. for variations.
How to Use
My Brazil Nut Parmesan is very versatile so you can sprinkle on just about anything!
I use it on pasta, salad, pizza, avocado toast, and garlic toast etc.
How to Store
Store in an airtight container and keep refrigerated. It’s best to consume within 1 month or so.