Put all ingredients in a food processor and pulse until almonds are cut into tiny chunks (be careful not to process them into non-existent ones). Store in covered container in fridge. (I put this into an empty bacon bits container. The holes are just the right size to shake the cheesy sprinkle out.)
Here is how I use this. I toast some good vegan french bread, butter with a non-hydrogenated margarine (or use olive oil) and top with cheesy sprinkle. It is yummy!
To blanch almonds: Cover almonds with boiling water, let set about 3 minutes, pour water off. You can now slip the almond skins right off. Dry with a paper towel before proceeding with recipe.