VEGAN PARMESAN

Parmesan cheese is useful to me in many dishes, so I try to have it always at hand. Besides, it is so delicious that I use it not only for pasta but also for sandwiches, soups and salads. I keep ready-made vegan parmesan in the refrigerator, in a tightly closed jar, for up to 2 weeks. Must have it:)

Ingredients:

• 150 g almonds
• 1 tbsp white miso
• 3 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/2 tsp granulated garlic
• pinch of pepper

Instructions:

1. Pour boiling water over the almonds and keep them for 5 minutes until the skin start to peel off.
2. Remove the skin from the almonds and let them cool.
3. Grind all the ingredients in a blender until see only few larger pieces left.
4. The end:)