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Raw Almond Parmesan

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This is a wonderful easy staple to make and keep in the fridge.  It is perfect for sprinkling on ANY salad.  I highly recommend that you remove the skins from the almonds to give it that pure white color, just like parmesan cheese.  Plus, it makes it easier to digest.  The nutritional yeast gives the parmesan that slight “cheesy” hit.  You can always add more if you want to give it a stronger flavor.  Enjoy.

Ingredients: yields 2 cups

Preparation:

  1. In the food processor, fitted with the “S” blade, combine the almonds, nutritional yeast, garlic powder, and salt.  Pulse till the almonds break down to small bits.
  2. Store in an airtight container in the fridge for 2-4 weeks.

 

 

 

 

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13 thoughts on “Raw Almond Parmesan

  1. Dvorah says:

    Miso?

  2. Christine says:

    Looks like the real thing! Thanks, Amie-Sue!

  3. Wow great idea! Sounds like the perfect Raw Vegan parmesana :)

  4. Jeanglee says:

    Hi Amie-sue…

    I absolutely love your recipes and always print them…I’ve noticed with the last few recipes that you’ve sent, when I go to the print selection, it leaves out the ingredients…

    • amie-sue says:

      Hmm, I will have to look into that Jeanglee. Maybe something got crossed when we moved the site over to the new server. Thanks for letting me know :) amie sue

  5. Cat says:

    Love it, as always :)
    I love simple healthy recipes. Can’t wait to try it on the pesto!

  6. Lesley says:

    I made some of this “Parm” the other day. Didn’t have any raw almonds and the store I buy them at forgot to order them. OMG! I had to make some. I had some frozen blanched almonds in the freezer and thought I would try it with them. They’re not the whole raw ones I usually get but I thought how bad could it be? Turned out great and I thought it was so good I have to make more recipes now to use this Parm on. Thank you once again.

  7. ben says:

    This looks great, Amie-Sue. I shall try it soon.

  8. Anna says:

    Hello, Amie, I love your recipes and made quite a few of them. I also love your “presentation” :)
    I was wondering if you have any plum recipes.
    Thank you
    Anna

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