Food

Vegan Parmesan

Makes a heaping 1/2 cup | Ready in 5 minutes

Chloe Coscarelli

Published Nov 1, 2018 Updated Oct 22, 2018

This recipe is to be used with Beet Fettuccine Alfredo with Basil Ricotta (pictured above).

Ingredients

1/2 cup blanched almonds or pecans
1 Tbsp nutritional yeast flakes
1/2 tsp sea salt
1/4 tsp garlic powder
1 tsp pure maple syrup or agave nectar

Nutrition

Per serving:

calories 58
protein 3g
fat 5g
carbs 3g
- sugar 1g
- fiber 1g
sodium 109mg

Directions

In food processor, combine nuts, nutritional yeast, salt and garlic powder. Pulse until a fine meal forms. Drizzle in maple syrup or agave and pulse again until incorporated.

Store in airtight container or plastic bag in freezer for up to 6 months. (I use it straight from frozen; it thaws within seconds thanks to its fine texture!)