My Vegan Parmesan

"I always have a batch of this on hand to sprinkle over pasta dishes. Great over red sauce or creamy white sauces too. This recipe has its roots in Recipe #283639, but then I kept tweaking it until it became what you see below! I actually use my (clean) coffee grinder for this because the oil from the almonds sometimes makes them get stuck in the bottom crevice of my blender!! I have made this without the lemon zest as well, and it turns out just as good :)"
 
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photo by Prose photo by Prose
photo by Prose
photo by Sharon123 photo by Sharon123
Ready In:
5mins
Ingredients:
4
Yields:
1/2 cup
Serves:
12
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ingredients

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directions

  • Combine all ingredients into a blender (or clean coffee grinder) and pulse until everything turns into tiny crumbs.
  • That's it!

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Reviews

  1. Easy to make and very yummy! I added extra nutritional yeast and subbed lemon pepper for the lemon zest (I'm lazy and hate zesting lemons). It was the perfect complement to Recipe #285382 and also good on popcorn. Made for Veg*an Swap, May 2010.
     
  2. Yum! This is a nice mix and the lemon zest really comes through nicely! Thanks! Made for Vegetarian Swap March 2010.
     
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Tweaks

  1. Easy to make and very yummy! I added extra nutritional yeast and subbed lemon pepper for the lemon zest (I'm lazy and hate zesting lemons). It was the perfect complement to Recipe #285382 and also good on popcorn. Made for Veg*an Swap, May 2010.
     

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