Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 



Saucy pasta is one of our absolute fave dinners, it’s just so insanely satisfying. Sprinkling some extra flakes of flavour on top of your pasta dinner is always a great shout and this plant-based parmesan is wickedly good and simple to make. If you’re missing parmesan cheese but wanna stick to your plant-based guns, give this bad boy a whirl.



Vegan Almond Parmesan

  • 150g almonds
  • 15g nutritional yeast
  • ½ tsp garlic powder
  • Salt and pepper to taste


  • Baking tray
  • Food processor
  • Air tight jar


  1. 1.

    First, roast the almonds. Spread the almonds out on a baking tray, put the tray in the oven and roast for 8 minutes. Remove the tray from the oven and allow the almonds to cool to room temperature (this is important as warm almonds will release oil and turn creamy).

  2. 2.

    Make the Almond Parmesan. Put the almonds, nutritional yeast and garlic powder in the food processor and pulse until you have your desired consistency (the Almond Parmesan shouldn’t be completely fine, it needs to retain some texture).

  3. 3.

    Taste the parmesan and season to your liking with salt and pepper. Transfer the Almond Parmesan to a jar and use within 1 month as an accompaniment to pasta and other hearty Italian-style dishes.