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Raw Almond Parmesan

Almond parmesan has been a great find for me and I think you'll find it the same for you too. Did you know that almonds are the most alkalizing nut. An alkaline (vs. acidic) system will help keep your system functioning at its peak. Almonds are also balancing, very nourishing, and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for the day. Add in some nutritional yeast, garlic powder, a little sea salt and you have yourself a nice healthy topping. And it's so easy to make too. It will add tons of flavor to your salads, soups, pasta's and so much more! Sprinkle away...

Raw Almond Parmesan

This Recipe is :

Dairy FreeRaw VeganVegan


  • 1 cup raw almonds (either with skins or without)*
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon or so mineral salt


  1. Place all ingredients in food processor/blender and process until your desired consistency. That’s it…it’s ready to sprinkle on soups, pasta’s, salads, pizza, even sandwiches may benefit from a sprinkle or two!


Using almonds without the skin will give a lighter color. I use with the skins here but feel free to try without.
Store in an air tight container in the fridge or pantry, will last up to a couple months if you have it around that long. Will last longer in the fridge.


almondNuts / Seeds




Julie West loves sharing the wonderful world of vegan foods and healthful eating and living. She began a vegan lifestyle in the early part of 2011 and hasn't looked back. Since then Julie has become passionate about creating healthy vegan dishes, some 100% raw, and sharing her lifestyle. Her blog, The Simple Veganista, is about all the simple beautiful plant foods there are to eat and the different ways to put them together that taste great. Eating vegan is not about restrictions, it's about creating new habits, healthy habits that encompass the world around us making it a better place for all.



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One comment on “Raw Almond Parmesan”

Click to add comment
Umar Kothari
2 Years Ago

Wonderful post however , I was wanting to know if you could write a litte more on this topic? I'd be very grateful if you could elaborate a little bit more. Thank you!


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