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.
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]
Vegan Cream Sauce.