Almond Parmasan Sprinkles

½ cup blanched almonds

¼ cup nutritional yeast

½ Tbsp himalayan pink salt

 

Place all ingredients in food processor or blender and process until a fine powder is formed. Make sure you stop before the mixture becomes pasty.

This almond parmasan will keep well in the fridge in a sealed container. I have kept it for up to 2 weeks in the past.

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1 Comment

  1. Pingback: Sundried Tomato and Olive Scrolls | the grumpy sailor

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