Recipe by Kozmic Blues
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 :)
Top Review by Prose
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.