Vegan (Kosher Pareve) "parmesan Cheese"

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.

• Ready In: 5 mins
• Yields: 2/3 cup

Ingredients

• 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

Directions

1. Blend all ingredients well in a food processor.