This tasty vegan alternative to parmesan is very quick to make and keeps in an airtight jar for a few days. It can be used in the same way as dairy parmesan.
Ingredients:
- 100g blanched almonds
- 20 g breadcrumbs
- 30g nutritional yeast
- 1/2 tsp salt
- black pepper to taste.
Chop the almonds and toast them lightly in a dry pan. Remove from the heat and leave to cool slightly. Put the almonds and all remaining ingredients in a blender and blend until it is as fine as you prefer.
TIP: It goes well with Cauliflower Mexican Style or Cheese and Tomato Casserole.