Sunflower Seed "Parmesan"
Yield: 1 cup
Preheat oven to 250° F. Line a baking sheet with parchment paper.
Spread sunflower seeds on the prepared baking sheet and toast in the oven until dry, stirring often, 45 to 60 minutes. Watch to make sure they do not brown.
Allow the seeds to cool completely at room temperature, then store in a sealed container. This can be done up to a day in advance.
Combine cooled, toasted sunflower seeds, nutritional yeast and salt in a food processor. Pulse until coarsely ground. Be careful not to overwork into a paste!
Store in an airtight container for up to one week.
For more "cheese" flavor, increase the amount of nutritional yeast used in this recipe.
Source: 2013 PCC annual meeting dinner
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