Raw Parmesan Cheese
"Vegan Cooking" by Beverly Lynn Bennette & Ray Sammartanto
Yeild: 1 1/2 cups
Serving size: 1 TBS
3/4 cup whole raw almonds
3 TBS raw sesame seeds
3/4 cup nutritional yeast flakes
Pinch sea salt
1. Place almonds and same seeds in a food processor fitted with an S blade and process for 1 or 2 minutes or until finely ground. Scrape down the sides of the container with a rubber spatula.
2. Add nutritional yeast flakes and salt, and process for 1 more minute.
3. Use as a condiment and to add flavor to salad dressings, sauces, vegetables, pasta, and other dishes. Store Parmesan cheese in an airtight container in the refrigerator for up to 2 months.
Variation: You can substitute other varieties of nuts, such as walnuts, cashews, or pine nuts. For extra flavor, add 1 garlic clove and process along with the nuts.
*Nutritional yeast- is an inactive yeast, which differs greatly from the types of yeast used for brewing and baking, and has a surprisingly nutty, cheese like flavor. It contains a wide assortment of minerals and B vitamins and can be a reliable dietary source of B12 for vegans. Look for it prepackaged and in bulk in grocery and natural food stores.