This version is made with almonds and walnuts. It is much lower in saturated fat than traditional parmesan and provides the nutritional benefits of increased nut consumption. Studies show nut consumption seems to offer prevention against a number of chronic diseases, and may help you live longer. Walnuts are also an excellent source of short chain Omega 3 fatty acids.
This is a really quick recipe to make and lasts for a few weeks in the fridge. You just add everything to a blender and blitz. You can pulse the blender to reach your desired consistency, so longer if you want a finer smoother texture. The blender needs to be powerful enough to blitz the nuts used. We have used a kitchen ninja and had no problems with blitzing the almonds (a relatively hard nut).
Nutritional yeast is a product that has not yet found its way into many supermarket shelves so you may need to visit your local health food shop to pick some up. It is an inactivated yeast product, used to add a cheesy flavour and texture to meals.
You can also experiment with the types of nuts used and even throw in some seeds. This is also lovely with cashews, or a mix of cashews and sunflower seeds.
This almond parmesan can be used to add a cheesy flavour to the below recipes
Almond Parmesan Topping
- 70 grams of whole almonds
- 50 grams of walnuts
- 3 tablespoons of nutritional yeast
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
- 3/4 teaspoon of salt
- Place all the ingredients in a powerful blender.
- Blitz to desired consistency, the longer the finer the texture.
- Serve as a topping on your favourite dishes.
- Store in the refrigerator and keep for several weeks