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Formerly The Raw Project - Running on a Healthy Vegan Diet

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Brazil Nut Parm Topping Recipe

April 16, 2010 by christine

I am so glad it’s Friday and a beautiful one here! Temps in the 70s with plenty of sun and it’s supposed to continue through the weekend, finally! I had lunch with my sister and two young nieces today and had an interesting conversation with the 4-year-old. She asked me what I usually had for breakfast and I explained my smoothies and how I love lots of greens and fruit in them. Her response was, “But that’s just a drink, not a meal!” I explained that I add protein powder and ingredients to make it a meal, but she wasn’t grasping the concept. :-P Anyway, my disappointment with Parma drove me to experiment with a homemade vegan Parmesan cheese alternative that’s moister and packs more flavor.

Italian Nut Parm Topping

  • 1 cup Brazil nuts
  • 1 clove garlic
  • 1 tsp. salt
  • 2 tbsp. nutritional yeast
  • 1 tsp. Italian seasoning

Process all ingredients in a food processor or blender.

I used the dry container on my Vita-Mix and ground close to a powder to fully blend the seasonings. It’s fabulous sprinkled on salads, raw marinara and zucchini noodles. The Brazil nuts give it a nice oily, moistness that Parma just does not have and will keep in the fridge for 5 days.

Filed Under: Dressings & Sauces, Recipes Tagged With: brazil, nutritional yeast

Comments

  1. Averie (LoveVeggiesAndYoga) says

    April 16, 2010 at 9:10 pm

    love this one!
    a week or so ago i gave a recipe for raw parmeseans..just hemp seeds, nooch, little bit of evoo if needed…so easy and good and never umm have to pop$$ for Parma again :)

  2. Best Protein Bars says

    April 16, 2010 at 10:11 pm

    Because we’re on the matter of necessary protein, there’s also all kinds of other types of foods rich in protein which includes protein bars, milk, eggs, cheese, yogurt, peanut butter, lean meats, fish, poultry, nuts/seeds (which also come in protein bars), and grains.

  3. Danielle (Coffee Run) says

    April 16, 2010 at 10:11 pm

    Your parma looks so much better!
    Yeah, it’s hard to grasp the whole meal vs. drink concept. I mean, I could take a plate of food and blend it up…and then would it not be a meal anymore? haha (welcome to my mind) :D

  4. Anna @ Newlywed, Newly Veg says

    April 17, 2010 at 5:26 am

    Yum!! Looks great!

  5. jaclyn@todayslady says

    April 17, 2010 at 8:28 am

    Yum that parma looks so good!!! I must try this!!!

    Thats so cute about the smoothie story!! I never thought of it that way before!! Kids have such great perspectives!!

  6. Kalli@fitandfortysomething says

    April 17, 2010 at 12:19 pm

    this looks delish and so glad you are having good weather-you need it!

  7. Fit Chick in the City says

    April 17, 2010 at 2:06 pm

    That looks and sounds really good! Hope you are having a great weekend!

  8. Michelle says

    April 19, 2010 at 3:11 pm

    love this one!
    a week or so ago i gave a recipe for raw parmeseans..just hemp seeds, nooch, little bit of evoo if needed…so easy and good and never umm have to pop$$ for Parma again :)

  9. Amy says

    April 23, 2010 at 12:25 am

    Yum that parma looks so good!!! I must try this!!!

    Thats so cute about the smoothie story!! I never thought of it that way before!! Kids have such great perspectives!!

Trackbacks

  1. The Raw Project » Marinated Day says:
    July 7, 2010 at 7:09 pm

    […] cilantro, salt, lemon juice, avocado, cayenne pepper and water into the Vita-Mix and topped with Italian Nut Parm Topping. Yum, it did not disappoint! Share and […]

  2. Running, Eating, Working & Stressing » The Raw Project says:
    September 14, 2010 at 8:17 pm

    […] sauteed with broccoli, zucchini and marinara sauce and topped with parm nut topping. I really never get tired of marinara sauce and have been enjoying a lot of cooked vegan bean […]

Hello! I'm Christine, an IT Professional in Northern California. I'm also passionate about a healthy, plant based lifestyle, running, fitness, and being eco-friendly. 40 (ack!), married, with furkids. Read More…

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