Sunflower Seed "Parmesan"

Yield: 1 cup

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This great Parmesan cheese alternative can be used in our Tofu Ricotta and Spinach Lasagna, Classic Italian-style Meatballs, on pasta, pizza or sprinkled over popcorn.

Ingredients

Preparation

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.

Notes

For more "cheese" flavor, increase the amount of nutritional yeast used in this recipe.

Source: 2013 PCC annual meeting dinner

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More about: cheese, dairy alternatives, Parmesan

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