Vegan Almond Parmesan

This dairy-free Parmesan cheese is a favorite vegan pantry staple. Easy to make and perfect for pasta, salads, pizza, vegetables and so much more. It is salty, cheesy and has a great, fine texture. Store in the refrigerator and use as you would with regular powder type Parmesan cheese to easily boost the flavor of any meal.

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Ingredients

1 cup raw almonds, either with or without skins
2 tbsp. nutritional yeast
1 tsp. garlic powder
½ tsp. sea salt, or to taste

Instructions

Place all ingredients into the bowl of a food processor/blender and process until reaching the desired consistency.
Add more nutritional yeast, garlic powder and salt, to taste.

Notes

Leftovers can be kept in an airtight container in the refrigerator or pantry and will last up to a couple months (lasts longer in the refrigerator).

If your prefer, substitute cashews for the almonds.