Parmazano Cheeze
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   1 c  Nutritional yeast flakes [may not be GRAP]
 1/2 c  Raw almonds, blanched and patted dry
 1/2 ts Salt

Place all ingredients in a food processor, and process for several minutes
until the almonds are very finely ground. Store in a tightly sealed 
container in the refrigerator.

From: The Ultimate Uncheese Cookbook by Joanne Stepaniak
via: [Free-Mealers]sugg for cheese-VERY LONG-several recipes for you!