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KETO PALEO WHOLE30 VEGAN PARMESAN
Before focusing my energy on my PALEO & WHOLE30 and sometimes KETO journey, I spent 3 decades writing columns and books about food and wine and the partnership between them. I specialized in the partnership between wine and cheese as well, co-hosting a national TV show in Canada celebrating wine and cheese. I have taught wine and cheese pairing classes and how to make fresh cheese classes. Suffice to say I’m addicted to cheese.
In following a more strict Paleo (anti-inflammatory) lifestyle for several reasons, including to reduce pain, I decided to try my hand at making Paleo & Whole30 Vegan Parmesan. Honestly, I thought I was going to have to forgo taste for health.
I was so delighted to discover however, that is simply not the case at all. Vegan Parmesan tastes as good or if not better than store-bought grated Parmesan.
I want to be clear that there is absolutely no substitute for real Parmigianno-Reggiano. It’s in a class all its own. But vegan parmesan can be easily substituted for store-bought grated parmesan any day.
What I love about vegan parmesan is that is is dairy free and therefore free of natural sugars, low in sodium, and high in protein.
RECIPE NUTRITIONAL VALUE
This recipe includes raw cashews, which are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They are also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health. Consuming raw cashews may also help prevent blood diease, helps to protect our eyes, and helps to make our skin glow.
Nutritional yeast is another ingredient. It is naturally low in sodium and calories, and it is fat-free, sugar-free, gluten-free, and vegan! Nutritional yeast also helps to lower bad cholesterol thus protecting the body from free radical damage.
RECIPE TASTE PROFILE
Like real store-bought grated Parmesan, this vegan version tastes salty, even though the sodium level is super low.
DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE)
Because the predominant taste sensation in vegan parmesan is saltiness, this condiment will complement both white wines with a good backbone of acidity and red wines. Red wine has astringency and tannin. Saltiness softens these qualities, bringing harmony to the palate.
- Prep Time: 10
- Total Time: 10
- Yield: 1 1/4 cups 1x
- Category: PALEO & WHOLE30
- Method: BLENDING
- Cuisine: EVERYTHING
- Diet: Gluten Free
1 cup raw, unsalted cashews
4 tbsp nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
Add all the ingredients to a food processor or a powerful blender and blend until well mixed.
This vegan parmesan has an after taste of the garlic powder. You may want to cut the garlic powder in half if you are sprinkling the vegan parmesan on foods. But if you’re incorporating the parmesan into a recipe use the whole 1 teaspoon.
- Serving Size: 1 tbsp (of 16)
- Calories: 63
- Sugar: .07
- Sodium: 149 mg
- Fat: 4.2
- Saturated Fat: .7
- Carbohydrates: 4.1
- Fiber: 1
- Protein: 2.7
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