Comments on: Vegan Almond “Parmesan”

By: Tina

Tina — Mon, 14 Nov 2016 21:17:19 +0000

I don’t see the zoomed in pic 🙁

By: Kathy Hester

Kathy Hester — Mon, 21 Mar 2016 15:24:06 +0000

In reply to Janet. I'm so glad to hear that! Thank you for joining the list.

By: Janet

Janet — Mon, 21 Mar 2016 14:52:07 +0000

I had this at my daughters house. I Googled it and got you. HOW convenient. I signed up, still waiting confirmation.
Thank you.????

By: Lisa

Lisa — Sat, 29 Nov 2014 09:40:05 +0000

Fantastic. Used to add miso but I think this is better. Thank you.

By: Kathy Hester

Kathy Hester — Thu, 07 Mar 2013 14:16:58 +0000

In reply to heather. I'm so glad you like it!

By: heather

heather — Thu, 07 Mar 2013 14:13:37 +0000

i am so excited about this recipe! i used powdered nooch and a bit too much olive oil so it came out in brownish colored balls which are still very tasty. there is an unexpected benefit, the oil kinda melts when it hits hot food! i will not be spending $6 on vegan parm again. oh my very cheese-centric girlfriend actually loves it.

By: Katie

Katie — Fri, 11 Jan 2013 02:52:20 +0000

I made this with powdered nutritional yeast, slivered almonds, and added 1/4 tsp of onion powder and it was spot on. Thanks for posting your recipe!

By: Kathy Hester

Kathy Hester — Sat, 17 Nov 2012 21:36:05 +0000

In reply to Laura. I think that would work fine. In fact I'd try it with the skins myself to avoid the hassle. It won't look like parm but it would still be tasty!

By: Laura

Laura — Sat, 17 Nov 2012 21:14:30 +0000

I have a lot of whole almonds, could I just use those and peel off the skin? Maybe soak them, peel, slice them myself, and dry in the dehydrator?

By: Kathy Hester

Kathy Hester — Fri, 03 Aug 2012 12:53:13 +0000

In reply to Sara B.. If you leave out the olive oil it will keep for months. With the olive oil I'd say 2 weeks.