When I was diagnosed with lactose intolerance, I just decided to completely cut out dairy all together.
I had already been off dairy for about a year as my baby had cow milk protein intolerance. I was unable to have any dairy at all, due to it passing through to her in my breast milk and making her unwell (insert screaming, sleepless child ugh).
So the transition to just living without dairy has been relatively easy.
But one thing I have missed, is cheese on my pasta, baked potatoes etc.
I have been playing around with some different Parmesan cheese recipes and decided I'm most happy with this one below. I adds a nice flavour to food and I don't feel like I am missing out.
I make a batch, keep it in the fridge and enjoy at any time I would normally grab the Parmesan.
Some of the added benefits - it doesn't stink like Parmesan cheese eeeew! And it doesn't grow mold on it either. Not to mention it's easy to make a batch if I ever run out.
You Will Need
2 Cups Almonds
2 Cups Nutritional Yeast
1 Tablespoon Garlic Salt
To Make
Throw your ingredients in a Thermomix/ Vitamix / Blender or Chopper and blend for a few seconds until you reach a desired consistency. Blend until you are happy with the texture.
Transfer to a glass jar and store in the fridge.
Enjoy!
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