This recipe for nut parmesan is from Fire and Earth Kitchen in Seattle. I like quick food processor blend em’ up and store recipes that I can pull out as toppings for cooked veggies, salads, eggs, grains and pasta. I like this recipe because it is plant based and mighty tasty. Fatty nuts like brazil nuts and walnuts, in addition to seeds, offer their nutritional benefits and a nice depth of flavor. The nutritional yeast gives that cheesy taste not to mention B vitamins. I double the recipe so I have a surplus for generous sprinkling of nut parmesan thus extra nutrition on many of my dishes. This recipe is amenable to substituting other nuts and seeds like cashews or hemp seeds or spices like onion and chipotle powder.
Nut Parmesan Recipe
¼ cup raw brazil nuts
¼ cup raw sesame seeds (white or black)
¼ cup raw walnuts
½ cup raw hulled pumpkin seeds
½ tsp salt
¼ tsp garlic powder
1-2 Tbsp nutritional yeast. (I use 2 Tbsp)
Blend all ingredients in a food processer until it resembles parmesan cheese. Refrigerate.
