Sunday, May 19, 2013

Vegan "Parmesean"

Chris introduced me to Veganomicon over a year ago and when I wanted a topping for Vegan Fettucine Alfredo I remembered a recipe from this book that had caught my eye: Almesan. The authors, Isa Chandra Moskowitz and Terry Hope Romero write, "'This is our vegan version of Parmesean made with almonds, sesame seeds, and a little lemon zest.  It's great for when your pasta needs a sprinkle of a little somethin'...."  I make a double recipe and initially omit the lemon zest. Easy enough to add a little lemon zest when serving, and the topping keeps longer when zest has not been added.

Combine in a food processor and pulse until everything turns to tiny crumbs:

1/4 c slivered or sliced almonds [I used whole almonds]
1 T toasted sesame seeds
1/8 t salt
1/4 t lemon zest [see note above]

This is great sprinkled on pasta tossed with Vegan Cream Sauce.

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