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Vegan Parmesan

Makes a heaping 1/2 cup | Ready in 5 minutes

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    Vegan Parmesan

    This recipe is to be used with Beet Fettuccine Alfredo with Basil Ricotta (pictured above).

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    Vegan Parmesan

    Ingredients

    • 1/2 cup blanched almonds or pecans
    • 1 Tbsp nutritional yeast flakes
    • 1/2 tsp sea salt
    • 1/4 tsp garlic powder
    • 1 tsp pure maple syrup or agave nectar

    Nutrition

    Per serving:

    • calories58
    • protein3g
    • fat5g
    • carbs3g
      • sugar1g
      • fiber1g
    • sodium109mg

    Directions

    01

    In food processor, combine nuts, nutritional yeast, salt and garlic powder. Pulse until a fine meal forms. Drizzle in maple syrup or agave and pulse again until incorporated.

    02

    Store in airtight container or plastic bag in freezer for up to 6 months. (I use it straight from frozen; it thaws within seconds thanks to its fine texture!)

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    This recipe is part of the Protein-packed pasta! collection.

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