1/2 cup raw almonds
1 cup nutritional yeast flakes
1/2 tsp salt
Start by blanching the almonds. Place raw almonds in a pot and pour in enough water so they are completely covered. Bring water to a boil, turn heat to low, then simmer for 2 minutes. Drain and let sit until cool enough to handle. Now you can remove the skins from the almonds by pinching between your fingers so the blanched almond slides out.
To turn the almonds into Parmazano, put the blanched almonds in the food processor with the other ingredients and pulse, processing until the almonds are ground into a grated or powdery consistency. Don't over process or you'll end up with almond butter. Turn the food processor on and off, pulsing until you get a good consistency.
Keep in the refrigerator in a tightly sealed container and use whenever grated Parmesan cheese is called for in a dish or any time as a garnish.
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