Chloe Coscarelli
This recipe is to be used with Beet Fettuccine Alfredo with Basil Ricotta (pictured above).
Vegan Parmesan
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:
- calories58
- protein3g
- fat5g
- carbs3g
- sugar1g
- fiber1g
- sodium109mg
Directions
01
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.
02
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!)
