pantry staple: almond parmesan
this is something so, so easy to put together, but if you’ve never tried it it might seem hard to make. we make a batch once a month, keeping it in an airtight container, and it adds a ton of flavor to most any dish we make.
- pour a cup of raw almonds, 1 tbsp nutritional yeast, 1-2 tsp kosher salt, and 1 tsp garlic powder into a ziploc bag. (alternatively, if you have a food processor, you can use that and skip to step four.)
- close the bag, and put it into another ziploc bag and close that.
- smash the almond mixture with a hammer until everything has a similar consistency, small granules.
- pour into an airtight container and store in the fridge.
serve with hot pasta or on salads, or wherever else you’d use traditional parmesan.