February 13, 2013 By Leanne Vogel December 6, 2018
The pudding, the truffles, the candy at every turn… I’ve maxed out… and I’m guessing that you have too.
So let’s make a yummy dairy-free recipes salad topper that will inspire us to fill up on nutrient-rich salads, shall we?
One of the best meals I enjoyed during my gluten-free adventures in New York was a $14 salad from One Lucky Duck. It was just a bowl of greens, herbs and hemp seeds but the macadamia nut Parmesan topper did me in! It was so flavorful and melted into the dressing beautifully. One bite and I knew I had to recreate the recipe when I got home. And I certainly didn’t waste any time recreating it. Kevin picked me up at the airport, we went to the store to grab the ingredients, and I got to testing it out.
The original recipe from One Lucky Duck used macadamia nuts as the base. But they’re expensive and so many of you have nut allergies, so I wanted to make a nut-free version.
I’ve made this vegan Parmesan a bunch of different ways:
Needless to say, this recipe is tested, ready for consumption and has been added to our ever-growing list of dairy substitutions!
To print, email or text this recipe, click here.
View nutrition information (once on page, scroll down)
Did I mention how easy it is to make?
And inexpensive, too!
Just add everything to a bowl, stir, roll and slap on some parchment paper. The dough will be very similar to cookie dough – easy to roll out.
When you think you’re done rolling, roll a little more. The thinner the better with these guys.
Place in the oven, cook for an hour, then remove the parchment. Break up into random pieces and place back in the oven.
I cannot express how darn good these little things are. Ah!
This entry was tagged: dairy free cheese
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.