Since going dairy free I admit that I really miss cheese – especially parmesan. On occasions when I’m craving the cheesy, nutty taste and texture of parmesan I’ve found this plant-based almond version to satisfy my taste buds. It’s easy and takes only a few minutes to make and will last up to 2 weeks in the fridge so it’s great to have on hand to sprinkle on anything from salads, soups to pastas.
Prep time: 5 minutes
1/2 cup ground almonds or almond flour
1 Tbsp nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
- In a small mason jar or container with a lid add all ingredients.
- Cover and shake to combine. Sprinkle on food and enjoy! Will last up to 2 weeks covered in refrigerator.