October 1, 2013
Makes about 1 1/4 cups
1 cup slivered almonds
5 tablespoons nutritional yeast
1 teaspoon lemon zest
Salt and freshly ground white pepper to taste
In a blender or mini-processor, combine all the ingredients. Pulse until the ingredients form crumbs the size of a half-grain of rice or baby peas.
The cheese will keep in a tightly covered container, refrigerated, for 3 to 4 days.
Tip: Nutritional yeast can be found in the bulk bins at your local Whole Foods or other health-oriented supermarket, or online from a variety of sources.
All figures are per tablespoon, or about 1/20 of a recipe.
Fat: 2 g
Carbs: 1 g
Fiber: 0.5 g
Protein: 1 g
Sodium: 29 mg