Broccoli with non-dairy “snow” sprinkled on top. Yum!
When I found out that dairy products were triggering a lot of the health issues that had plagued me since childhood, I started to give them up little by little. I had been eating foods that I thought were good for me my whole life that had actually been harming me.
The more I cut out, the better I felt. It seemed like a miracle!
The last two foods I took out of my diet (after much resistance!) were yogurt…and my beloved Parmesan cheese.
Pasta, pizza, zucchini, ravioli, Beefaroni, zucchini, summer squash, and broccoli all tasted infinitely better when covered with a generous coating of Parmesan cheese.
I used it so often, I didn’t know how I would live without it and struggled to find alternatives that were even remotely comparable. Fortunately I’ve found a recipe that looks and feels just like it and tastes “cheesy” enough to satisfy! It’s considered paleo, too, because it doesn’t contain any dairy. (I don’t follow the paleo diet exclusively, but whenever I’m looking for recipes, I use it as part of my search since paleo automatically means it’s dairy and gluten free.)
The best part? It’s one of the easiest recipes I’ve made and has only 3 ingredients đ Hooray for simplicity!
Perfectly Paleo Parmesan Cheeze
Parmesan cheese made with “nooch” and cashews!
Ingredients
- 1/4 cup nutritional yeast
- 1 cup unsalted cashews (Trader Joe’s has the cheapest!)
- 1 teaspoon sea salt
Mix it in a food processor until it is the texture of Parmesan cheese. Sprinkle it on cooked veggies, salads, pasta, or on anything else you’d normally use Parmesan cheese. I used it on sauteed broccolini with tomatoes and garlic the other day and on my salads throughout the week, and it was so good! YUM!