Prep 5 mins
Cook 0 mins
From Veganomicon - The Ultimate Vegan Cookbook. Many vegetarians who decide to take the leap to VEGANISM, find it hardest to give up cheese. While I feel that most the FAKE cheese products out there are trying to mimic something that they just CAN'T, this version of grated parmesan comes pretty darn close to that nutty, salty topping that grated parmesan or other hard cheeses gives to a dish of pasta! This recipe is great too, because you can make it in seconds right in you kitchen instead of shelling out 3 times as much for the pre-made vegan grated cheese they sell in the store. The original recipe calls for 1/8 tsp salt, I use closer to 1/4. Use your taste.
- 59.14 ml slivered almonds
- 14.79 ml sesame seeds, toasted
- 0.59-1.23 ml salt, to taste
- 1.23 ml lemon zest
- Combine all ingredients into a blender and pulse until everything turns into tiny crumbs.
- That's it!
I think this is delicious. Maybe the almonds I use are different than the ones used by Carryberry, but I don't get an overpowering taste from them. I use raw almonds, not roasted. Adding the nutritional yeast is a good idea though.
I didn't care for this recipe. The almmonds flavor was just too distinct. I tried adding a few teaspoons of nutritional yeast flakes, and it was a little better,but the nuts are overpowering. I don't think this is a good parm substitute, but it's not too bad if you want to add a little nutty flavor to a salad or something like that.