New Parmesan
Dry, savory almond-based parmesan-style sprinkle for everyday use.
8 oz
blanched almond flour
1 tsp
extra fine grain salt
1/2 tsp
garlic powder
2 1/2 tsp
apple cider vinegar powder (see note for substituting liquid)
2 tbsp + 2 tsp
nutritional yeast
- Add almond flour to a mixing bowl and break up clumps using a flat-bottomed glass.
- Combine salt, garlic powder, apple cider vinegar powder, and nutritional yeast in a small bowl or spice grinder.
- Alternatively, crush dry seasonings together thoroughly by hand or with a mortar & pestle.
- Add seasoning mix to almond flour.
- Mix thoroughly by hand until evenly combined, rubbing the seasonings into the almond flour.
- Store refrigerated, lasts several weeks.
• Prep: 10 mins • Total: 10 mins
Makes 1 cup
Want to try this in a smaller batch? See notes below for a quartered recipe.
Kitchen & Pantry Picks
Almond flourExtra fine grain saltNutritional yeastmixing bowlsmall bowlflat-bottomed glassmortar and pestle (optional)
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Notes from Craig
A note about garlic powder:
- For even distribution, I recommend using actual garlic powder over granulated garlic for this recipe unless you're going to powder the seasonings in a spice grinder or mortar & pestle.
Type of salt:
- I use Morton's popcorn salt for even distribution.
To make a small batch (great for testing):
- 2 oz blanched almond flour
- 1/4 tsp extra fine grain salt
- 1/8 tsp garlic powder
- 1/2 + 1/8 tsp apple cider vinegar powder (slightly heaping 1/2 tsp)
- 2 tsp nutritional yeast
Apple cider vinegar liquid option (full batch):
- Use about 1 7/8 tsp apple cider vinegar instead of the 2 1/2 tsp apple cider vinegar powder.
- Spread the vinegar evenly in a medium-sized mixing bowl.
- Add almond flour and rub it around until evenly coated.
- Proceed with remaining dry ingredients as written.