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Recipe

Almond Parmesan

This is wonderful eaten freshly made, but even better if refrigerated for 24 hours. Use this to make delicious Chicken Parmesan, Gremolata, or simply use as you would Parmesan cheese.

Tools

Blender or food processor

Coffee filter, cheesecloth or strainer

Ingredients

  • 1/2 cup sliced, blanched raw almonds, or walnuts, or skinless Brazil nuts
  • 2 tablespoons nutritional yeast flakes
  • 1-1/2 teaspoons chickpea miso
  • 1/4 teaspoon sea salt

Method

  1. Select airtight storage container with tight-fitting lid that can be refrigerated.
  2. In food processor or blender combine almonds and nutritional yeast; grind into fine meal.
  3. Add chickpea miso and sea salt; grind to desired texture; scraping down sides of processor bowl as needed.
  4. Pour into storage container.

Refrigerate up to 1 month (be sure to date the jar). Use as you would Parmesan cheese. Servings: 1 cup. Prep Time: 10 minutes.

Note

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several kinds of wheat-free miso on the market that can be used in equal replacement.