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Almond Parmesan Cheeze

This vegan Parmesan cheeze is nutty, salty, tasty and super easy to make. It doesn’t melt but it’s perfect to sprinkle on pasta, sandwiches, roasted vegetables, rice, popcorn and so much more. We pulsed ours to a coarse consistency, but feel free to blend for a longer period of time to achieve finely grated parmesan - think pizza shop parm. ;)

Makes 2 1/2 cups
Will store up to 2 months in refrigerator

In your blender/food processor/bullet goes:

2 cups Wilderness Poets Almonds
1/2 cup nutritional yeast
1 tsp salt
1/2 tsp garlic powder 

Pulse in food processor until mealy consistency forms





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