From: Julie Bernstein
If you want to try something richer, here's a good recipe from
The Uncheese Cookbook by Joanne Stepaniak:
To blanch almonds, place them in enough water to completely cover.
- 1 cup nutritional yeast flakes
- 1/2 cup raw almonds -- blanched and patted dry
- 1/2 teaspoon salt
Bring to a boil and simmer for 1-2 minutes.
Drain and allow to cool, or rinse under cold tap water for rapid cooling.
Pinch skins between thumb and forefinger at the base of each almond.
Skins will slip off readily.
Place all the ingredients in a food processor, and process for
several minutes until the almonds are very finely ground.
Store in a tightly sealed container in the refrigerator.