Vegan Parmesan “Cheese”

By: Jamie Webber

Grated parmesan cheese is one of those staples that’s in every fridge, at every pizza place, and in almost every Italian dish. It adds flavor, texture and a pleasant taste to many popular meals. We wanted to make it a staple in our own Reboot Kitchen fridge but wanted it to be “plant-based” friendly with nutrients! So we took advantage of our new dehydrator and made our own. This parmesan “cheese” is completely nut-based so you are getting a touch of healthy fats and protein. Trying adding it to the Kale Salad with Pine Nuts & Dried Cranberries, soups, healthy pizza and more!

This recipes was adapted from Sacred Source Nutrition.

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  • 2 cups (260 g)  brazil nuts
  • 2 cups (260 g)  macadamia nuts
  • 2 tbsp garlic powder
  • 1/2 – 1 tbsp onion powder
  • Sea salt, to taste


1.) Place all ingredients in the food processor and pulse until you get little crumbly bits that resemble parmesan cheese.

2.) Spread on teflex sheets, lined with parchment paper, and place in dehydrator at 115 degrees until dry, about 12 hours.

3.)  Store in a glass container in your fridge and get creative with how you use it!

Prep time: 10 minutes

Cook time: 12 hours

Total time: 12 hours, 10 minutes

Servings: 20-25

  • Nutrition per serving:
  • Calories150
  • Fat15g
  • Saturated Fat3g
  • Cholesterol0mg
  • Sodium0mg
  • Carbohydrates4g
  • Fiber2g
  • Sugars1g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Jamie Webber

Jamie is the Editorial Content Manager at Reboot. As a Certified Holistic Health Coach, she is passionate about a healthy lifestyle and encouraging others to live happy and healthy by consuming more fruits and vegetables. She was one of the first members to join the Reboot community and has been juicing ever since. Jamie uses her juicer and blender everyday and loves experimenting with new recipes, especially guilt-free sweets to fulfill her sweet tooth. Follow her on twitter @JamiesHealthTip.

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