Yes, you can buy vegan parmesan, but making your own is so much better! Especially when you amp up the tang for an extra-special taste sensation.
This Lemon Almond Parmesan is the savoury sprinkle your kitchen creations have been calling out for. And I think you’re going to be impressed by just how easy this vegan cheese is to make…
All you need are:
- four simple ingredients; and
- a food processor.
That’s it! You could probably even make it with some already-ground almonds – could it be any simpler?
When I shared my recipe last week for Greek Butter Bean Pie (have you tried it yet? It’s proving surprisingly popular!), I mentioned that I had also created something that not only complimented its rustic flavours, but made it even more delicious.
When I was developing the recipe, I had in mind the flavours of a Greek meal: lemon and salt immediately sprang to mind. Something feta-like to go with the rich tomatoes and earthy butter beans. So when I came up with this zesty delight I just had to share it with you!
The combination of almonds, nutritional yeast and salt make this vegan parmesan pretty delicious as it is, but the addition of lemon zest really makes this recipe something you’ll come back to again and again. It adds a tang of cheese, and a fragrance that cuts through big, hearty flavours.
- 50g whole almonds
- 2 tbsp nutritional yeast
- Zest of 1 organic/unwaxed lemon
- ¼ tsp good salt
- Place all the ingredients in a food processor and blitz until you have a powdery consistency - this should take seconds.
- Be careful not to over-process, as it will start to turn into almond butter.
- Store in a sterilised jar and keep in the fridge.