I discovered this a few years ago and have made it several times since. Not only is it super tasty, but it is something that can be stored in the fridge for several weeks and used in several ways.
The whole idea behind this recipe is that it is considered to be a good substitute for parmesan cheese. Although I do not think it tastes like parmesan cheese, it is still really good and does the job!
- 1 cup almonds
- 1/2 cup nutritional yeast
- 1/8 teaspoon sea salt
- Put all ingredients in your food processor bowl.
- Process until the almonds are broken down into a powder.
Often times I will buy a good whole grain baguette, toast it, spread a layer of coconut oil on it and then shake the “parmesan” on top. Coconut oil on warmed bread spreads nicely and the almond topping is a fantastic medley of flavors.
I store my leftovers in a mason jar in the fridge. You can sprinkle leftovers on pretty much any meal, but I love to use it on marinara-based dinners. Spaghetti, lasagna, and of course my crusty bread!
4 thoughts on “Vegan “Parmesan” An easy Almond topping”
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