Homemade Vegan Almond ‘Parmesan’ CheesePrint
- 1 cup slivered almonds
- 5 Tbsp. nutritional yeast
- 1 tsp. lemon zest
- Salt and freshly ground white pepper, to taste
- Combine all the ingredients in a blender or food processor. Pulse until the ingredients form crumbs the size of a half grain of rice or baby peas.
- The “cheese” will keep in a tightly covered container, refrigerated, for 3 to 4 days.
Makes approximately 1 1/4 cups
Adapted from The Ultimate Beer Lover’s Happy Hour by John Schlimm.