I used to make the ‘internet’ popular almond parmesan for some time, which I enjoyed. Then, it occurred to me one day – quite by accident I think – to try ground golden flaxseeds instead of almonds. I just thought the color would look nicer, but as it turns out, the flavor and mouthfeel is also greatly improved. It’s also very simple to prepare and will last several weeks in the refrigerator. Use this delicious plant-based version of parmesan to shake on top of pasta, pizza, gratins, salads and your favorite vegetable dish.
Yield: Makes about one cup
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