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Recipes Around the World International Vegetarian Union
Vegan Italian Recipes
Contributed by Vegetarians and Vegans from around the world
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Parmazano
From: Julie Bernstein

If you want to try something richer, here's a good recipe from The Uncheese Cookbook by Joanne Stepaniak:

  • 1 cup nutritional yeast flakes
  • 1/2 cup raw almonds -- blanched and patted dry
  • 1/2 teaspoon salt
To blanch almonds, place them in enough water to completely cover.
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.