Vegan parmesan

200 g of nutritional yeast flakes

100 g of almonds

180 g of wheat germ

4 tablespoons of flaxseed

1 teaspoon of sea salt

Blend flax seeds trying to tract (much better if they are purchased already ground: flax seeds in fact are hired only broken, otherwise the body is unable to assimilate the nutrients, first of all the essential fatty acids omega-3).

The same blender, reduce powder almonds.

Now add the nutritional yeast, wheat germ and teaspoon salt.

Blend everything until a grainy powder and slightly moist (thanks to almond).

This sauce is great on pasta and risotto, but it tastes fantastic even in soups and even vegetables, cooked or raw.

Will keep in the refrigerator in airtight containers for a few weeks.