Super Easy Vegan Almond "Parmesan" Cheez

This year summer moved spring aside like a grade school bully. It's just June, the beginning of June even. It's been 100 degrees in North Carolina the past few days. It makes me very afraid of what the hot part of late July and most of August will feel like!

When the temperature rises I become very lazy and won't go outside until the sun goes all the way down. I put together the easiest dinners I can think of. This week I found myself craving my favorite college dish - pasta with Parmesan, herbs, and olive oil. (Back then it was dried herbs, who knows what kind of oil, and very cheap Parmesan.)

I've tried a few vegan Parmesan substitutes and haven't found them that tasty. They can also be ridiculously expensive. This recipe is so easy to make and isn't very expensive (especially if you have the almonds on hand already). I love the way it tastes and you're guests or picky eater won't even be able to tell it's vegan.

Vegan Almond "Parmesan" Cheez

soy-free and gluten-free*

Makes about 3/4 cup

• 1/2 cup slivered almonds (the ones without the skins)
• 1/4 cup nutritional yeast 
• 1/4 teaspoon garlic powder (optional)
• a small amount of olive oil
• 1/4 to 1/2 teaspoon salt (to your taste)

I use my small food processor to make this. I think it holds 3 cups. Put the almonds, yeast, and garlic powder in the food processor.  Pulse until it looks like a grain. I add a drizzle of olive oil and processor more until the granules became very small (note: pic is zoomed in).

Taste, add salt, blend - repeat until it's just the way you like it. I like to make mine very salty because I use the mixture instead of salt in recipes.

Honestly, you want it to look like that Parmesan grated topping you used as a kid. Store any leftovers in the fridge.

To make the pasta simply boil up some whole wheat angel hair, toss it with some olive oil and a handful of finely chopped herbs, and a handful of the Vegan Almond "Parmesan" Cheez. I used oregano, thyme, parsley, and one leaf of rosemary this time, but I just grab whatever I have the most of in the garden.