Prep 5 mins
Cook 5 mins
Sprinkle this cool topping over pasta or pizza or wherever you would normally use Parmesan cheese. It is very easy to make if you have a food processor! Almonds and white sesame seeds will make the most real looking Parmezano, but if you want to be imaginative, try raw pumpkin seeds, roasted pistachios, walnuts, pine nuts, sunflower seeds, or any other nut or seed you like! Adapted from the Ultimate Uncheese Cookbook by Jo Stepaniak.
- 118.29 ml almonds, blanched to remove skins (or white sesame seeds or try a mix of both-blanching is optional-I don't blanch)
- 29.58 ml nutritional yeast flakes
- 14.79 ml ground flax seeds (optional)
- 4.92-9.85 ml light miso or 4.92-9.85 ml chickpea miso
- 1.23 ml salt (heaping)
- Grind almonds or sesame seeds to a fine powder in a coffee grinder(or food processor but use grinder if using sesame seeds). Move to a food processor and add remaining ingredients and pulse until all is well incorporated. I sometimes use red miso, it's good too.
- Store in an airtight container in the refrigerator.
- Will keep for a month or longer in the fridge. Also may be frozen.
- This can easily be doubled or quadrupled.
This has been saved to try forever. Finally tried it, in honor of Sharon's late husband. We really like this taste, esp. with the miso. It gives it a nice flavor. I don't know if it's a Parmesan sub, but a very good seasoning.
My other half is really enjoying this topping, as am I! We like it on salad as well as pasta ~ Even on a slice of toasted, buttered whole wheat bread! What a great keeper! [Tagged, made & reviewed for one of my Raw Food partners in the Vegetarian/Vegan Recipe Swap #7]