When I served this to my grandparents (normally very perplexed by but not unhappy with my cooking), my grandfather immediately perked up. “Almonds?” he asked, “when I was young we had no money for parmesan cheese, and my sister would grind almonds over all the pasta she served.” He was thrilled with the memory, and I was reminded that plant-based cooking is nothing new …
- ½ cup almonds (preferably blanched)
- 1 tsp nutritional yeast flakes
- 1 tsp maple syrup
- ½ tsp salt
Combine all ingredients into a nutribullet / food processor and pulse or use low setting until mixture turns to light granules. Clumping is natural, so mix well after processing. This can be made in advance and used as a topping for other pasta dishes.