No, I’m not going raw.
But, since I had to cut out dairy and choose to stay mostly soy-free I’ve found that some of the best dairy-free stand-ins are raw and nut-based. Thank goodness I can still eat nuts!
Let’s talk for a minute about where this recipe came from. I decided to make pasta for dinner and wanted something Parmesan-cheesy to stir into the dish. Yea, I could have sprinkled some nutritional yeast over the top of my noodles but that wasn’t exactly the bite I was craving. I wanted something creamy and delicious.
Now, if I was being completely honest I’d have to tell you that I didn’t particularly love having to make my own Parmesan cheese substitute. Quite frankly, I’d rather just take the short cut and buy some good, aged Parmesan and mix it with ricotta cheese and call it a day. But, with Nate and I both being dairy-free that’s not an option.
So, I did what any good momma would do. I made my own version from scratch.
And though I didn’t really want to take the time to make it, I felt so good watching Nate gobble up his pasta drenched in a healthy cashew sauce. According to The World’s Healthiest Foods, cashews contain magnesium, which is necessary for bone health. They also contain copper, which also helps with bone development, iron utilization, and elimination of free radicals. I’ll take that any day over the real parm and ricotta.
If you’re looking for other dairy-free subs, check out the Homemade Dairy Substitutes page on Go Dairy-Free.
You might also like:
- Raw Cashew Cream
- Raw Macadamia Cream Frosting
- Dreamy Creamy Chocolate Shake (dairy-free) from Daily Bites
What are you making in your kitchen that you used to buy at the store?
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