Vegan almond parm - it's tangy and cheesy, salty, a little nutty and adds such a wonderful finish to any pasta dish! Sprinkle on just before serving or add before baking for an extra crispy, cheesy crumb to your favourite pasta bake!
This recipe really couldn't be any simpler to make and it keeps in the fridge for a few weeks, so is ready to sprinkle on your favourite meals anytime! Simply blitz up toasted flaked almonds with a few seasonings and you're ready to go!
This almond parm is also a great nutrition boost too - almonds are a source of healthy fats, protein, iron and potassium. The main boost, however, comes from the nutritional yeast - a fantastic source of vitamins and minerals, including vitamin B12 - an essential nutrient to focus on in a plant-based diet.
If you make any of my recipes, please do snap a pic and share with me on social media and stories - @euphoricvegan #euphoricvegan
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Almond Parm | Yield: 1 cup | Time: 5 mins
You'll need
- Food processor/blender
- Measuring cups and spoons
Ingredients
- 3/4 cup toasted flaked almonds
- 1/4 cup nutritional yeast (B12 variety)
- 1 tsp lemon juice
- 1 tsp red or white miso paste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Method
- Add all the ingredients to the food processor or blender, pulse together until combined into a coarse texture.
- Store in a clean jar in the fridge for up to 2-3 weeks.
- Serve over your favourite pasta as a fresh sprinkling, or bake for a delicious cheesy crumb and enjoy!
