Vegan Parmesan Cheese
May 12, 2021
This vegan parmesan cheese recipe is the perfect dairy-free substitute anytime you want to sprinkle a little grated parmesan on your meal. It has a cheesy flavor and crumbly texture that pairs beautifully with pizza, pasta, or garlic bread. And it takes just 5 minutes to make! Since parmesan has a nutty flavor, we're using almonds in this recipe (but other nuts may work as well). For a nut-free option, try using hemp seeds instead of almonds.
Although you can use almonds with the peel on, I recommend using blanched almonds for this recipe. Many people prefer blanched almonds for nutritional reasons (there are compounds called tannins in the brown outer peels which may inhibit the absorption of nutrients in the body). Using almonds without the peel will also make your vegan parmesan resemble real parmesan.
While this dairy-free parmesan works great for sprinkling on top of food, I should mention that it's not an exact substitute. It won't work in recipes that require the parmesan to melt, like alfredo sauce, for example.
You can store this vegan parmesan at room temperature in an air-tight container for up to a week. In the refrigerator, it should last up to a year, and even longer in the freezer.
Vegan Parmesan Cheese
Yield2.7 oz. (76 g.) vegan parmesan
Prep Time5 minutes
Cook Timen/a
Total Time5 minutes
Ingredients
- 1/2 cup blanched almonds
- 2 tbsp. nutritional yeast
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
Instructions
Add almonds, nutritional yeast, onion powder, garlic powder, and salt to a blender.
Pulse the blender until your almonds have been reduced to tiny pieces. You don’t want pieces that are too large, but you also don’t want to blend your almonds into almond flour.
![Vegan parmesan in a blender]()
Use your vegan parmesan as a topping on pizza, pasta, garlic bread, or anything else you would top with grated parmesan!
Notes & Hints
For a nut-free option, try using hemp seeds instead of almonds.
Using blanched almonds will make your vegan parmesan look more like traditional parmesan, plus it may be healthier.
This vegan parmesan recipe is not a substitute for parmesan that needs to melt (for example, to use in alfredo sauce).
You can store this vegan parmesan at room temperature in an air-tight container for up to a week. In the refrigerator, it should last up to a year, and even longer in the freezer.
Nutrition Data
Serving Size: 1/8 of recipe; Calories: 57; Fat: 4 g.; Saturated Fat: 0 g.; Cholesterol: 0 mg.; Sodium: 123 mg.; Carbohydrates: 3 g.; Fiber: 1 g.; Sugar: 0 g.; Protein: 3 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 2 mcg.; Vitamin C: 0 mg.; Vitamin D: 0 mcg.; Calcium: 25 mg.; Iron: 0 mg.; Potassium: 97 mg.; Zinc: 0 mg.Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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