Dairy-free Parmesan Cheese with Almonds
This dairy-free parmesan cheese is so easy to make and perfect for pastas, salads, pizza, vegetables and so much more. Simply use it as you would with regular powder type parmesan cheese to boost the flavor of your meal!
Are you often missing that little something to complete a meal? You know, that flavorful savory topping that-goes-with-almost-everything and brings a dish to the next level? Well, you are 5 minutes from finding the best powdered vegan parmesan cheese there is out there.
I grew up shaking that plastic container holding an extra salty and processed crumbled “cheese” on top of anything that was lacking seasoning. And I miss that convenient flavor boosting dust.
But hey. I found my new obsession. And its made out of almonds. Almonds!
This raw almond parmesan cheese is so easy to make, has a great powder consistency, is full of flavor and so versatile. It also fits for anyone following a gluten-free diet or vegan diet.
What you will need to make this dairy-free parmesan cheese
You will need 4 simple pantry ingredients:
- Raw almonds
- Nutritional yeast
- Garlic powder
- Salt
How to make it
This recipe is so simple and quick! It really only takes 5 minutes to prepare. Simple throw the ingredients in a food processor and crush the nuts with the other ingredients until you reach a crumbly, dusty and very light texture.
Pssst…Be careful not to process for too long or you will end up with almond butter!
If what you are looking for is more of a block type of cheese, then I recommend you to check out this sliceable and grateable vegan parmesan cheese recipe.
Can I use different nuts?
Yes you can!
I have made this recipe with cashews, which also worked great. A cashew mixture will be slightly on the sweeter side, just be aware if using them.
Walnuts is a great choice too, but it can result in a heavier and more “humid” look to the mixture.
I prefer using almond for their plain flavor and I love the resulting consistency it gives the powder. But, simply play around with different nuts to see if one works better for you!
How to eat this dairy-free parmesan cheese
This little gold dust is such a great alternative to regular parmesan cheese. It won’t give you that melting effect, but will get so much more flavor and texture to your meal. It will turn a simple tomato sauce pasta dish into a more complete and fun meal!
Simply sprinkle over pizza, any type of pasta (perfect for this one-pot pasta dish!) and roasted vegetables like zucchinis or cauliflowers. I also love generously sprinkling it over this vegan spinach soup!
This vegan almond parmesan is also an great ally for any type of simple salads. It gives that salty and savory bonus that will make your salad so much more interesting. Try sprinkling it on mixed greens with a balsamic based dressing, so delicious!
How to store it
This vegan parmesan cheese does not contain any fresh produce, so it stores very well.
Simply keep it in the fridge in an air-tight container to help maintains freshness. It should stay fresh for about 2-3 weeks.
I hope you like this vegan almond parmesan as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was.
Let’s stay in touch with Instagram, Pinterest and Facebook. Also, don’t forget to subscribe to my newsletter to be sure not to miss anything.
Dairy-free Parmesan Cheese with Almonds
Equipment
- Food processor
Ingredients
- 1 cup raw almonds
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- In a food processor, process all the ingredients until smooth and uniform. Taste and adjust the seasonings.
- Store in an air-tight container in the fridge for up to 2 weeks.
Notes
Pin it for later!
2 Comments
Jim Anderson
Dear Jess, I am a 74yr old widowed, writer/carpenter living on Vancouver Island, British Columbia,Canada. I am trying to stay healthy…recently underwent a Sea change in my diet to vegetarian/vegan and have some questions to ask.
What would you recommend as a butter/margarine replacement that is heart healthy? Also I cook lots of vegetables, like caul. broccoli, zucchini, asparagus, peppers etc. and have been using non-dairy vegan butter substitutes and sometimes butter itself to make them taste good. But am not a good chef and spend most of my time writing and usually looking for easy, yet tasty things to prepare. Also, came across your homemade tofu spread recipe which looks pretty neat.
You have a very good and professional web page…but wonder how you can use your expertise and elegant culinary efforts to make money?
i.e. how does one pay you for your efforts? Just wondering.
Thank you for your webpage and advice.
Until that time,
\Jim Anderson
plantbasedjess
Hi Jim! Thanks for your kind comment. I try to avoid any types of butter or margarine as much as I can, even the vegan kinds (I might use them occasionally though). Mostly, I cook my veggies with a little water so they don’t stick to the pan and then, I will add a drizzle of balsamic vinegar or this vegan parmesan to add some flavor. Or, I will make a sauce: check out my sauces and dips section, there are a few to choose from. I would be more than happy to give you more tips and talk about my blog with you, just send me an email at jessica@plantbasedjess.com. Hope you have a good day!