pantry staple: almond parmesan
this is something so, so easy to put together, but if you’ve never tried it it might seem hard to make. we make a batch once a month, keeping it in an airtight container, and it adds a ton of flavor to most any dish we make.
- pour a cup of raw almonds, 1 tbsp nutritional yeast, 1-2 tsp kosher salt, and 1 tsp garlic powder into a ziploc bag. (alternatively, if you have a food processor, you can use that and skip to step four.)
- close the bag, and put it into another ziploc bag and close that.
- smash the almond mixture with a hammer until everything has a similar consistency, small granules.
- pour into an airtight container and store in the fridge.
serve with hot pasta or on salads, or wherever else you’d use traditional parmesan.
This stuff is genius! We welcome all easy, cheesy condiments with open arms.
Pesto Pasta with Vegan Sausage and Brussels Sprouts from That Was Vegan? Let’s GET. IT. ON.
This stupid-easy, two-ingredient recipe for vegan caramel sauce has us dreaming of endless cakes, sundaes, and brownies to come. Click the pic for the super-simple instructions!
vegan truffle mac n cheese calzone from mohawk bend. this was a special over the weekend and it was hands down the best calzone i’ve eaten in my life. please bring it to the normal menu.
Diane Kruger in Versace - Cannes Festival 2012….everything about this is right and I covet that dress!