Homemade Parm

Back in my omnivorous days, I never was a huge fan of Parmesan cheese.  At least not the kind you buy in a plastic bottle.  Actually I wasn't much of a fan of any kind of cheese, and you would never catch me eating a piece of cold cheese.  Ugh. 

But Mr. GV and I ran across a parm substitute a few years ago when we were visiting Chicago.  We bought a container and enjoyed it as a topping on pasta dishes.  I have since bought it online from a vegan store. 

And then I saw a recipe for it that was exactly like the ingredients on the back of the container, so decided to start making it myself.

 It really doesn't get much easier than that, and the result is a delicious, healthy topping.  You can use other nuts or seeds instead of almonds too.  I used the recipe from Vegan on the Cheap, one of my favorite cookbooks.  I'm using my old Parma bottle for right now, although I'd like to get a glass shaker eventually.