Prep 5 mins
Cook 0 mins
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 Almesan - Vegan Parmesan, 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 :)
- Combine all ingredients into a blender (or clean coffee grinder) and pulse until everything turns into tiny crumbs.
- That's it!
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 Vegan Bolognese and also good on popcorn. Made for Veg*an Swap, May 2010.
Yum! This is a nice mix and the lemon zest really comes through nicely! Thanks! Made for Vegetarian Swap March 2010.