You can easily and quickly whip up this cheesy, slightly nutty-tasting dairy-free Parmesan-style seasoning with the help of a food processor. From The Complete Idiot’s Guide to Vegan Cooking* by Beverly Lynn Bennett and Ray Sammartano.
Yield: 1 1/2 cups
- 3/4 cup whole raw almonds
- 3 tablespoons raw sesame seeds
- 3/4 cup nutritional yeast flakes
- Pinch sea salt
Place almonds and sesame seeds in a food processor fitted with an S blade and process for 1 or 2 minutes or until finely ground. Scrape down the sides of the container with a rubber spatula.
Add nutritional yeast flakes and salt, and process for 1 more minute.
Use as a condiment to add flavor to salad dressings, sauces, vegetables, pasta, and other dishes. Store in an airtight container in the refrigerator for up to 2 months.
Variation: You can substitute other varieties of nuts, such as walnuts, cashews, or pine nuts.
Note from Beverly: Nutritional yeast is an inactive yeast, which differs greatly from the types of yeast used for brewing and baking, and has a surprisingly nutty, cheeselike flavor. It contains a wide assortment of minerals and B vitamins and can be a reliable source of B 12 for vegans. Look for in prepackaged and in bulk in grocery and natural foods stores.
- For more vegan cheese-like recipes, go to Vegan Cheese-y Delights.
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1 Comment
Nava
July 11, 2011 at 5:18 pmI always keep some of Beverly’s vegan “Parmensan” on hand. It’s just insanely delicious, and great for topping pasta dishes and salads, especially.