Have you got your almond parmesan handy? It’s a great vegan parmesan topping for pizza, pasta dishes (raw or cooked), salads, soups and anywhere you might use parmesan.
Place all ingredients into the bowl of a food processor/blender and process until your desired consistency. Add more nutritional yeast, garlic powder and salt to taste.
That’s it – it’s ready to sprinkle on soups, pastas, salads, pizza, even sandwiches may benefit from a sprinkle or two!
Makes about 1 cup.
Serves 8, 2 tablespoons per serving.
Store: Leftovers can be kept in an airtight container in the fridge or pantry, and will last up to a couple months if you have it around that long. Will last longer in the fridge.
Using almonds without the skin will give a lighter color. I use with the skins here but feel free to try without. Also, you can try using almond meal instead of grinding your own almonds. Just add all the ingredients in a medium size bowl and mix well, or pulse in a food processor until combined.
Nutritional values are estimates only. See our full nutrition disclosure here.
Keywords: almond parmesan