Cheese and I have a weird relationship.
On the one hand, I’m a lactose intolerant vegan who’s had both a visceral and moral aversion to dairy since I was a kid. On the other, I’m a Wisconsin native who grew up in a food culture focused on dairy as the main event.
“Can’t sleep? Have a tall glass of warm milk.”
“Need more protein? Add a scoop of whey protein powder to your morning smoothie.”
“Bad day at work? Stop by Culver’s drive-thru for those irresistible fried cheese curds.”
Growing up, milk was everywhere. It accompanied every midmorning snack in kindergarten and was tucked into every mom’s emergency snack cooler on weekend trips to the dairy farm petting zoo (yes, these exist). And if you didn’t partake in your grandma’s homemade cheesy scalloped potatoes at picnics, you may as well hide your face kiddo, because something was wroooong with you.
In every food advertisement – from the famous “Got Milk?” billboards to government mandated dietary guidelines posted in high school cafeterias, dairy was touted as not only good for you, but required for optimal health.
So why did I get sick every time I ate it?
Even in the early days of my shift towards plant based eating, and despite the uncomfortable reactions my body had to it (bloating, skin problems, joint pain and occasional vomiting), cheese was my crutch. I wanted so badly to be vegan, but cheese had a strong hold on me that didn’t make sense until I began researching its effects on the body.
Turns out, dairy is pretty effing addictive.
According to a study published by the National Institute of Health, cheese is particularly addictive due to an ingredient called casein – a protein found in dairy products that releases opiates called Casomorphins during digestion. These Casomorphins attach to dopamine receptors, triggering addictive effects.
The study also found that the addictive quality of certain foods increases with fat and processing. Basically, the more fatty and processed the food, the more easily our bodies become addicted to it.
Suddenly, it all made sense. Dairy lulls, calms, and sedates us because it is designed to be consumed by baby cows. When a baby is breastfeeding, this effect is great. But when dairy is consumed by a fully-grown adult human who may lack the enzymes required to process a substance designed for the digestive system of a Bovine infant, you get a double whammy of digestive upset and addiction.
That explains why I could eat a whole pizza as a kid, feel terrible, and still want more.
Conclusion?
Science is neat.
Dairy? Not so much – unless you’re a baby cow.
Of course, at the end of the day, we are all the keepers of our own health. We must do what resonates for us, what makes us feel our best, and what makes the most sense for our individual experience.
For me, that meant giving up dairy for good. But I still crave it every once in a while, especially in the form of salty, sprinkle-y cheese on my pasta and salads. This recipe was born of my dreams of Kraft parmesan in the green shaker can from my childhood – but without the dairy, added chemicals, and days of digestive woe.
I guess it all goes to show that you can take the girl out of Wisconsin, but you can’t take the Wisconsin out of the girl!
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Easy Vegan “Parmesan Cheese” (vegan, gluten-free, dairy-free)
This recipe is so simple and versatile it’s become a weekly meal prep staple. For a high raw option, leave the nuts raw. If you like a more full-bodied flavor, dry roast the nuts on medium-high heat in a heavy skillet until fragrant and let sit to cool before making the recipe. If you over-process the nuts, they will turn into a powdery or almond-buttery consistency – but don’t panic! The cheese will still be delicious. Simply add in another tablespoon or two of nutritional yeast and omit the olive oil. You can also add in some more coarsely-chopped nuts for more texture. I love to shake this over pastas, casseroles and salads with a sprinkling of pepitas and dried fruit, like the one pictured here.
Ingredients:
1 cup raw nuts (I like pecans, cashews, almonds, hazelnuts, or a combination of all four)
3-4 Tbs Nutritional Yeast
1 tsp sea salt
additions of choice: (1 Tbs olive oil, a tsp or two of garlic or onion powders, Italian seasoning, etc.)
Instructions:
Place nuts in a high-speed blender or food processor and pulse for a few seconds, just until crumbly. Transfer to a small bowl with all other ingredients. Stir to combine. If desired, add 1 Tbs olive oil for a more moist, crumbly consistency. If you like it drier, simply leave as is. Store in a glass container in the fridge for up to one week. Sprinkle over salads, casseroles, pastas, or whenever your heart desires some cheesy goodness!
