• Share to Facebook
    • Twitter
    • Email
    • Print

October 2, 2013

Parmesan Almond

The Cheesy Vegan by John Schlimm

  • This recipe or its walnut variation makes a great sprinkle for pasta, pizza, casseroles, and anything else that benefits from a savory garnish. Amy Beadle Roth

Makes about 1 1/4 cups (285g)

1 cup (225g) slivered almonds
5 tablespoons nutritional yeast
1 teaspoon lemon zest
Salt and freshly ground white pepper to taste

In a blender or mini-processor, combine all the ingredients.

Pulse until the ingredients form crumbs the size of a half-grain of rice or baby peas.

The cheese will keep in a tightly covered container, refrigerated, for 3 to 4 days.

Tip: Nutritional yeast can be found in the bulk bins at your local Whole Foods or other health-oriented supermarket, or online from a variety of sources.

From the book The Cheesy Vegan by John Schlimm. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013. www.dacapopresscookbooks.com


All figures are per tablespoon, or about 1/20 of a recipe.

Calories: 30
Fat: 2 g
Carbs: 1 g
Fiber: 0.5 g
Protein: 1 g
Sodium: 29 mg