This recipe comes from The Uncheese Cookbook, by Joanne Stepaniak. I have only changed the wording and provided metric measurements.
Makes 20 tbsp
1. To blanch and peel the almonds yourself, soak them in boiling water for 5 minutes; the skins should then pop off easily. Pat them dry in a tea-towel.
2. Place all ingredients in a food processor or blender, and reduce to a fine powder. This may take some time, but even my hand blender can finally manage it.
3. Store in the fridge and use as Parmesan cheese.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 15 June 1998 - comments and questions to Kake L Pugh (firstname.lastname@example.org).