Sunday, November 25, 2007


This was to replace Parmesan cheese when we were vegan. I still love it. It is good sprinkled over hot, buttered French bread.

1 cup nutritional yeast
1 cup almonds, blanched
1/2 tsp. onion powder
1/4 tsp. garlic powder
3/4 tsp. salt

Put all ingredients in a food processor and pulse until almonds are in tiny chunks. (Be careful not to pulverize them into non-existent ones.) Store in container in fridge.

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