There isn’t much about cheese that I miss. Cheese and I have had a rocky relationship since my mum sent me to school with cheese sandwiches for about 3 years in a row and I woke up one day deciding that I’d had enough. I didn’t eat cheese for years after that. In my late teens and early twenties, cheese and I had a bit of a resurgence, but I never felt an affinity for it like a lot of people do.
However, I do sometimes miss a sprinkling of parmesan on top of a dish. I miss the texture and the way it combines with delicious foods. When eating pasta, there’s a parmesan-shaped whole in the entire experience. So what better to come up with than an easy vegan parmesan recipe that you can make in less than 5 minutes?
This is an extremely healthy version of the tangy, strong-tasting cheese. The nutritional yeast is a fantastic source of B12, and the almonds bring some great fats. This will top everything; especially pasta!
(Makes 1 1/2-2 cups)
1 cup almonds, whole (with skin)
1/2 cup nutritional yeast
2 cloves garlic, crushed
pinch of salt
Blend until the correct consistency.
It’s as simple as that! I like to keep my vegan parmesan in an airtight container in my fridge, and it will stay there for a couple of weeks, still tasting great.
You can use this in place of breadcrumbs in other recipes, if you prefer to avoid wheat. Mix with ground flax for the perfect GF breadcrumb substitute.