If you're eating gluten free and also need to cut back on the dairy, this recipe is packed full of flavor.
When I was diagnosed with lactose intolerance, I decided to give it a go and completely cut out dairy all together (rather than eating lactose free alternatives).
I'd already been off dairy for about a year as my baby had cow milk protein intolerance and unable to have any dairy at all. This was all thanks to the protein passing through to her from my breast milk and making her unwell (insert screaming, sleepless child ugh).
So, the transition to just living without dairy has been relatively easy.
But one thing you might be missing (like I've noticed) is cheese on your pasta, baked potatoes etc.
After experimenting with a number of different Parmesan cheese recipes I decided I'm most happy with this one below. It adds a nice flavor boost to a variety of foods, and you won't feel like you're missing out. My fave meal to sprinkle this vegan parmesan cheese on is risotto.
Make yourself a batch, keep it in the fridge and enjoy at any time you'd normally grab the Parmesan.
Some of the added benefits you'll notice - it doesn't stink like Parmesan cheese eeeew! And it doesn't grow mold on it either. Not to mention it's easy to make a batch if you ever run out.
You Will Need
2 Cups Almonds
2 Cups Nutritional Yeast
1 Tablespoon Garlic Salt
To Make
Throw your ingredients in a Thermomix/ Vitamix / Blender or Chopper and blend for a few seconds until you reach a desired consistency. Continue to blend until you're happy with the texture.
Transfer your vegan parmesan cheese into a glass jar and store in the fridge.
Enjoy!
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