3/4 cup (85 g) blanched sliced or slivered almonds

1/2 tsp salt

1/4 tsp garlic powder

3 tbsp nutritional yeast flakes (see note)

In a small food processor, finely chop the almonds with the salt and garlic powder. Add the nutritional yeast and pulse for 5 seconds.

The vegan Parmesan will keep in an airtight container for 1 week in the refrigerator. Great in pasta and salads.

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