I’ve been making this cashew “Parmesan” for a few months now and it has been life-changing! It is a great replacement for regular Parmesan cheese and adds that perfect final touch for sprinkling over pasta, topping off casseroles and adding to pizza.
When it comes to dairy allergies there are a few different kinds of intolerances. Many people are lactose intolerant. Lactose is a sugar (just like sucrose and glucose are sugars) that can be hard to digest. People who are lactose intolerant don’t have the enzyme necessary to properly break down lactose. This is why people who are lactose intolerant do well eating things like Parmesan cheese and other hard cheeses where the lactose has already been broken down.
Another kind of dairy intolerance is to the protein casein. Rather than a sugar like lactose, casein is a large protein like gluten. Many people who have trouble with gluten also have trouble with casein. Casein is still present in hard cheeses like Parmesan. I can eat small amounts of dairy and tolerate some forms better than others. I have more of a casein intolerance than a lactose intolerance. Butter doesn’t bother me because it is mostly fat and doesn’t have a high amount of casein. However, too much cheese (which I love!) doesn’t work for me!
Thank goodness for delicious replacements like this! It makes such a difference to be able to sprinkle a little of this over pasta or pizza. It is also amazing over popcorn!
- 1 cup cashews
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- In the bowl of a food processor, pulse the cashews into a fine meal. Add the remaining ingredients and pulse briefly to combine.
- Store in an air-tight container in the refrigerator. It will keep for a few weeks.
Recipe adapted from Minimalist Baker