This is a tasty and easy-to-prepare vegan Parmesan "cheese" adapted from Joanne Stepaniak's terrific Uncheese Cookbook. It's much cheaper than the commercial products that are available, and many people like it better.
Ingredients
1 C Blanched Slivered Almonds
1/4 C Nutritional Yeast
1 T Miso
1/2 tsp. Salt
Directions
Put all ingredients in a food processor and process thoroughly.
Try making a double recipe and storing it in an airtight container in your refrigerator. It will keep for a long time, and always be ready when you need it.
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