Dairy -Free Parmesan

Since embarking on a gluten-free, dairy-free diet with my family, there are a few things we have missed.  Being Italian, the big one would be pasta with tomato sauce topped with parmesan cheese!  So now that we’ve managed to find a few gluten-free options of pasta that we actually enjoy, it was time to figure out how to replace our beloved topping, Parmesan cheese. 

I found this recipe online and adapted it slightly to suit our tastes.  I was shocked to discover that it actually tastes like parmesan cheese!

Give it a try. Let me know what you think!

Dairy-Free Parmesan

  • 1/2 cup raw almonds (slivered almonds without the skin will really make it look like Parmesan)
  • 1/4 cup nutritional yeast (not to be confused with Brewer’s yeast, that is different)
  • 1/4 teaspoon garlic powder
  • 1 Tbsp olive oil
  • 1/4 to 1/2 teaspoon salt, to taste

Put the almonds, yeast, and garlic powder in the food processor.  Pulse until it looks like a grain.

Add a drizzle of olive oil and process more until the granules became very small you want it to look like that Parmesan grated topping you used as a kid. Taste, add salt, process more. Repeat until it’s just the way you like it. Store any leftovers in an air-tight container in the fridge.  Makes about 1 cup.

By the way, if you are on a Candida diet, you can have this. Nutritional yeast does NOT promote the growth of Candida.

Leave a Reply

Your email address will not be published. Required fields are marked *