Preparation info
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Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

I’d be lying if I said that this tasted exactly like Parmesan cheese, but it’s a great alternative, offers the same salty tang and I love it! Don’t expect a solid block when making this, this makes a deliciously cheesy rubble that is perfect for scattering over a vegan lasagne or pizza before baking.


  • 100 g ( oz/¾ cup) Brazil nuts
  • 2


Place all the ingredients in a food processor and blend to a ‘mealy’ texture. Taste and adjust the seasoning if necessary, adding more salt or garlic powder as required. This keeps in a covered container in the fridge for up to two weeks.