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."
photo by magpie diner
- Ready In:
- 5mins
- Ingredients:
- 4
- 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
- Blend all ingredients well in a food processor.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Big thanks to free-free for turning me on to this. I once spent $10 on a so-so jar of vegan parm (that only had 2 ingredients - walnuts & nutritional yeast), and I have to say this is better AND it took me 5 minutes to make. Using tonight with a pasta dish and am sure I will find many many more ways to use it. Love the idea of using with pesto!!! Made for 'I Recommend' tag. -
Love this...is now a staple in my kitchen...super deliciously "cheesy pleasey" and a delight for a dairy free dieter who is craving a certain something to top off a dish...just used it w/ a pesto- wonderful-THANKS!!!
