1/2 cup blanched almonds
2 tbsp. nutritional or brewer's yeast
1-2 tsp. light miso
1/4 tsp. salt
Process almonds in a food processor until fine. Add other ingredients and process until blended together. Makes roughly 1 cup.
I use the blanched slivered almonds that you can buy in bulk. I didn't find specific 'light' miso, and switch back and forth between using mellow white miso, which keeps the color closer to parmesan or barley miso which is darker and has a stronger flavor. I use a little more salt than the original recipe, usually. I also prefer to at least double the batch and have had good luck up to quadrupling. According to my omnivore boyfriend, it tastes like that good "real" Parmesan cheese and prefers it to taste strong. The recipe book also says you can use sesame seeds which may require being ground in another appliance, so I haven't tried it that way yet.