Brazil Nut Parmesan “Cheese”

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~ raw, vegan, gluten-free ~

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.

Enjoy and have a blessed day, amie sue

Ingredients:

makes 1 1/2 cups

• 1 cup raw Brazil nuts, soaked & dehydrated
• 1 tsp chopped garlic
• 1/3 tsp Himalayan pink salt

Preparation:

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

Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan