Almond Parm

AlmondParm_edited.jpg

8 servings | Makes 8 tablespoons | 15 min


This recipe is so easy to make and yummy on everything, especially our Pure Grit Mac. Almond Parm is a plant-based fridge staple and can stay in your fridge for about two weeks.


 

Ingredients.

  • ½ cup blanched almonds (whole, sliced or slivered) - the key here is no skins

  • 3 tablespoons nutritional yeast

  • ¼ teaspoon salt

Equipment & Pantry.

Blanched Almonds  (buy link)

Blanched Almonds
(buy link)

Nutritional Yeast (buy link)

Nutritional Yeast
(buy link)

Nutribullet  (buy link)

Nutribullet
(buy link)

 

Steps.

  1. Preheat oven to 350°.

  2. Toast almonds at 350° for 7 (for sliced or slivered)-10 minutes (for whole), until golden brown. Let them cool for a few minutes.

  3. Pulse almonds, nutritional yeast and salt in food processor until ground, but texture is retained.


Serve.

Serve as you would any cheese topping. Store in a sealed container in the fridge for up to 2 weeks.