How to Make Lemon-Rosemary Parmesan Shake

Makes approximately 1.5 cups

This delicious savory cheese is lovely sprinkled on pasta, in homemade hummus or even on popcorn!! You can change out the herbs to create different flavors; cumin and oregano, or black pepper and crushed red pepper for a nice spicy kick. Try some of your own favorite spices, be creative!!

Ingredients:

1 cup slivered almonds
1 cup nutritional yeast
1 large lemon zested
2-3 tsp dried rosemary
salt to taste

Directions:
Combine almonds and nutritional yeast in food processor and process until very finely ground. Add lemon zest, rosemary, and salt and pulse until rosemary is finely ground.

Store in tightly sealed glass jar in refridgerator for up to 4 weeks.

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How to Make Non-Dairy “Parmesan Cheese”

You will love sprinkling some of this on your soup, salads and pizza!! I usually like to use cashews because of their color but pine nuts work well also. In fact, if you are okay with your “parmesan” being a bit dark in color, you could use any of your favorite nut or seed.

Ingredients:
1/2 cup raw cashews, ground into a powder
1/2 tsp minced garlic
1/4 tsp salt or 1 tsp nutritional yeast

Mix all the ingredients together in a small bowl.
Keeps for 5 days in the fridge.
Makes about 1/2 cup

Note: Experiment with the amount of nutritional yeast that tastes best to you. You can also leave in a pinch of salt with the nutritional yeast if you like.