Prep 5 mins
Cook 0 mins
A good umami-rich solution for people who can't eat cheese or can't mix meat and milk. I especially use it for making meatballs, but it's a great topping for thickening and flavoring any pasta sauce. I found this on the kosher blog.
- 1⁄2 cup almond flour, blanched almonds or 1⁄2 cup well ground blanched almond
- 2 tablespoons Red Star nutritional yeast
- 2 teaspoons chickpea miso (Miso Master brand is certified by the Atlanta Kashruth Commission)
- 1⁄4 teaspoon salt
- Blend all ingredients well in a food processor.
Big thanks to free-free for turning me on to this. I once spent $10 on a so-so jar of vegan parm (that only had 2 ingredients - walnuts & nutritional yeast), and I have to say this is better AND it took me 5 minutes to make. Using tonight with a pasta dish and am sure I will find many many more ways to use it. Love the idea of using with pesto!!! Made for 'I Recommend' tag.
Love this...is now a staple in my kitchen...super deliciously "cheesy pleasey" and a delight for a dairy free dieter who is craving a certain something to top off a dish...just used it w/ a pesto- wonderful-THANKS!!!