So many people make this so many different ways. This is one of my favorite ways to make it. You can substitute the nuts for any other nuts you like because it is so versatile. You can double or even triple the recipe to make as much or as little as you want.
This is one of the ways you can substitute real parmesan cheese made from cows milk or other dairy milk and have a more healthier option that tastes just as good if not better. I always have this on hand in the fridge to grab when I need extra flavor on pasta or Italian dishes that I make. It is super simple to make and has very little ingredients and has very big flavor. You can store this in the fridge in an airtight container up to 1 to 2 weeks. It freezes well also. I make a double batch and keep half in the freezer as back up when I run out. I can just pull it out of the freezer and let it sit on the counter for about 15 to 20 minutes and then transfer to an airtight container. Taking it from fresh to frozen back to a refrigerated environment will usually last up to 1 week.
We will start with a small batch but you can double if needed.
1/4 cup walnuts chopped ( for a more robust flavor toast the walnuts)
1/4 c +1 tbsp nutritional yeast
1/4 tsp salt
1/2 tsp apple cider vinegar
1/4 tsp seasoned salt
- In a food processor combine all the ingredients and pulse until crumbly. Make sure there are no large pieces of nuts left in the processor.
- remove to an airtight container and keep in the fridge. This will make a small batch but you can easily double the recipe to make as much as you like. Keep the apple cider vinegar to a minimal as you can easily overpower the taste. You can also use lemon juice as a substitute if you can not handle the smell or taste of apple cider vinegar. It tastes just a delicious.
The mixture will be a slightly wet crumbly mixture and goes with anything you would use regular parmesan cheese. I hope you enjoy!