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Brazil Nut Parmesan “Cheese”

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This Brazil Nut Parmesan “Cheese” is so easy to make and a great alternative if you don’t consume dairy products.  The last time I made this, I used it as a topping on  Almond Toast with some tomatoes diced and piled on top.  Ooooh boy, was that good!  Don’t let the simplicity of the ingredients in this recipe make you think it isn’t complex in flavor.  This would also be awesome sprinkled on a salad, soup or a raw zucchini pasta dish!

Did you know that Brazil nuts are wild-harvested and require a specific bee to be pollinated?  That they are slow-growing, taking as long as 10 to 30 years to mature.  Also keep in mind that due to their high fat content, Brazil nuts can spoil quickly.  The best method for storing them is in the refrigerator, where they will last for months.


Ingredients: makes 1½ cups

  • 1 cup raw Brazil nuts
  • 1 tsp chopped garlic
  • 1/3 tsp sea salt


  1. In the bowl of a food processor fitted with the “S” blade, process until fluffy.
  2. Store in a airtight glass container in the fridge for up to a week.

This is a  Café Gratitude recipe!

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One thought on “Brazil Nut Parmesan “Cheese”

  1. mONA says:

    Amy can you tell me if this recipe calls for fresh garlic clove or minced dry garlic? Thanks

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