![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYjbaeHcHPgFp3YSAyed9vhVvwmcUNy7-ctV1QLuOvJyDlj2G2TWXNIE8h10xu3R1B4wG4hmxcGpGqS-gFnEC6FII9F1hRkXTFYdFrqzKGxE_PPYI_j-Mj_hknMbKyhLzkUP8sh1Q5Rp0/w640-h640/vegan-parmesan-with-miso.jpg)
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:
- Pour boiling water over the almonds and keep them for 5 minutes until the skin start to peel off.
- Remove the skin from the almonds and let them cool.
- Grind all the ingredients in a blender until see only few larger pieces left.
- The end:)
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