Vegan Almond “Parmesan

By blum099

Ingredients

• soy-free and gluten-free*
• Makes about 3/4 cup
• 1/2 cup slivered almonds (the ones without the skins)
• 1/4 cup nutritional yeast
• 1/4 teaspoon garlic powder
• a small amount of olive oil, optional
• 1/4 to 1/2 teaspoon salt, to tast

Details

Servings 1

Preparation

Step 1

I use my small food processor to make this. I think it holds 3 cups. Put the almonds, yeast, and garlic powder in the food processor. Pulse until it looks like a grain. I add a drizzle of olive oil and processor more until the granules became very small (note: pic is zoomed in).Taste, add salt, blend – repeat until it’s just the way you like it. I like to make mine very salty because I use the mixture instead of salt in recipes.Honestly, you want it to look like that Parmesan grated topping you used as a kid. Store any leftovers in the fridge.
Use these DIY Vegan Almond “Parmesan” Sprinkles to make a quick and simple pasta dish. Simply cook up some whole wheat angel hair pasta, toss it with some olive oil and a few tablespoons of finely chopped herbs, and a handful of the Vegan Almond “Parmesan” Sprinkles. I often use a combination of oregano, thyme, parsley, and rosemary. But really I just grab whatever I have the most of in the garden. Make sure to top with some coarse black pepper to give that extra kick.