1-Minute Plant-Based Parmesan
This Plant-Based Parmesan recipe couldn’t be simpler: Just measure the ingredients into a food processor or small chopper and pulse for a few seconds until well-combined. That's it! You'll find lots of uses for this cashew-less, dairy-free, vegan parmesan. Perfect for adding a cheesy note on pasta or pizza, sprinkled over grilled veggies or as a topping on casseroles. You can also add it to sauces and dressings - watch for our easy Plant-Based Caesar Salad Dressing coming very soon.
Servings: 8 tablespoons
- 1/2 cup almond flour (finely ground, skinned blanched almonds)
- 2 tablespoons nutritional yeast
- 1/4 teaspoon sea salt (start with less if using table salt)
- 1/2 teaspoon miso
- 1/2 teaspoon coconut milk
Store in a well-sealed container in the fridge. It will keep for at least 2 weeks.
Nutritional information is an estimate only.
Calories: 48kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 87mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg