I love using miso to add a salty-ish flavor. I was playing around with ideas for parmesan and this works great with almonds, cashews, walnuts, brazil nuts and pine nuts or any combo you like. Add sunflower seeds for a nut + seed version!
1 cup toasted nuts
2 tablespoons nutritional yeast
2 tablespoons chickpea miso
Place all ingredients in the food processor and process until it comes together. Refrigerate until ready to use on top of pizza, pasta, soup or salad. Enjoy!
One thought on “Nut-Based Parmesan AKA Nutty Parm”
Thank you Lisa, this looks great! I’ve yet to find a great alternative to parmesan that is not soy based, so I am excited to try this~