PARMAZANO
This recipe is from Joanne Stepaniak’s “The Un-Cheese Cookbook.” Sprinkle this delightful topping over pasta or pizza, use in Uncheese recipes, or wherever you would normally use Parmesan cheese. It’s very easy to make if you have a food processor. A blender is not recommended, since frequent stopping to stir the mixture is necessary.

1 C. nutritional yeast flakes
½ C. raw almonds, blanched and patted dry (see below)
½ tsp. salt

1. To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer 1-2 minutes.
2. Drain and allow to cool, or rinse under cold tap water for rapid cooling.
3. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off readily.
4. Place all the ingredients in a food processor and process for several minutes until the almonds are very finely ground.
5. Store in a tightly sealed container in the refrigerator.