After finding that nowhere in New Zealand has vegan parmesan in stock I decided to make my own and it tastes great! Just only use when serving or for ingredients. If it's left on a moist dish as a garnish it tends to make the yeast soggy.
- Grind the almonds into a fine powder using a coffee, nut, or spice grinder (a food processor works, but it takes longer. A hand blender does not work for grinding almonds.).