Brazil Nut “Parmesan”

Brazil nuts are a little powerhouse. They are great when added to your diet in small doses. Just a few nuts contain all the selenium you need in a day. They are also a slightly “radioactive” nut! They have such deep root systems that they pass on a tiny little bit of radium in the nuts. Ultimately, these nuts are considered a superfood and most health circles encourage us to eat just 1 to 2 Brazil nuts per day for the selenium and mineral benefits. That is why this Brazil Nut Parmesan is such a powerful little garnish! Sprinkle over my Spaghetti Squash Pasta in Garlic and Olive Oil or salads. This also makes a great “cheese” to massage onto my kale chips before baking or drying.

Ingredients

Directions:

1. Pulse ingredients together in a food processor until you have a powdery consistency. Do not over-process, you want there to be a crumbly texture.
2. Adjust ingredients to your own liking, extra garlic, extra salt, etc.
3. This vegan parmesan can be stored in an airtight container in the refrigerator for 1 to 2 months.

Notes:

Using dried garlic in this recipe extends the shelf life of the Brazil Nut “Parmesan”.