Vegetarian Parmazano "Cheese"

READY IN: 5mins
Recipe by Sharon123

Sprinkle this delightful topping over pasta or pizza, use in "uncheese" recipes, or wherever you would normally use Parmesan cheese.

Top Review by Geema

I just love this recipe, Sharon! I really didn't care if there were tiny brown bits from the almond skins in the cheese, so I decided to be lazy and not blanch the almonds first. The batch I made went into a breaded chicken recipe as a substitution for Parmesan cheese and tasted just great. I think it would be wonderful sprinkled on veggies and in most of the other ways that I use Parmesan. I don't think I can completely abstain from the real stuff for my pasta, but will definitely always have a batch handy in the fridge for seasoning lots of things! This is a really wonderful recipe Sharon....thanks so much!

Ingredients Nutrition


  1. *Toblanch almonds, place them in enough water to completely cover.
  2. Bring to a boil and simmer for 1-2 minutes.
  3. Drain and allow to cool, or rinse under cold tap water for rapid cooling.
  4. Pinch skins between thumb and forefinger at the base of each almond.
  5. Skins will slip off readily.
  6. Place all the ingredients in a food processor, and process for several minutes until the almonds are very finely ground.
  7. Store in a tightly sealed container in the refrigerator.
  8. Note: This is very easy to make if you have a food processor.
  9. If you do not have one, you can grind it in an electric nut, spice, or coffee mill.
  10. Blenders are not recommednded for grinding almonds, since more time and frequent stopping to stir the mixture are necessary.

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