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Plant-Based Parmesan

Much more economical than the store-bought version

Serves 4 to 8

1 cup raw almonds or cashews
1/2 cup nutritional yeast
1 tablespoon salt-free seasoning (e.g., Benson's Table Tasty)

In a food processor fitted with the "S" blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it more chunky, process less.

Tips/variations: You can also use store-bought almond flour in place of the almonds. This is good on lasagna, air-popped popcorn, potatoes, steamed veggies, chili and soups.

Recipe courtesy of Unprocessed by Abbie Jaye.


All figures are per serving (assumes 8 servings).

Calories: 91
Fat: 6 g
Carbs: 5 g
Fiber: 1 g
Protein: 4 g
Sodium: 2 mg

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