Monday, January 11, 2021


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:)


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


  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:)


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