Wednesday, November 11, 2009

Almond Parmesan

--> This is wonderful eaten freshly made, but even better if refrigerated for 24 hours. Use this to make delicious Chicken Faux Parmesan, Gremolata, or simply use as you would Parmesan cheese. Keeps refrigerated up to one month. 
1/2 cup sliced, blanched raw almonds, or walnuts, or skinless Brazil nuts
2 tablespoons nutritional yeast flakes
1-1/2 teaspoons chickpea miso
1/4 teaspoon sea salt
  1. Select airtight storage container with tight-fitting lid that can be refrigerated.
  2. In food processor or blender combine almonds and nutritional yeast; grind into fine meal.
  3. Add chickpea miso and sea salt; grind to desired texture; scraping down sides of processor bowl as needed.
  4. Pour into storage container.
  5. Refrigerate up to 1 month (be sure to date the jar).
  6. Use as you would Parmesan cheese.
Servings: 1 cup
Preheat: None
Prep Time: 10 min
Cooking Time: None

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several kinds of wheat-free miso on the market that can be used in equal replacement.

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