This dairy-free parmesan cheese is one of my favorite vegan pantry staples: SO easy to make and perfect for pasta, salads, pizza, vegetables and so much more. It is salty, cheesy and has a great fine texture. Store it in the fridge and simply use it as you would with regular powder type parmesan cheese to easily 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, then you need to try this quick and easy vegan almond cheese.
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 healthy almonds.
This dairy-free almond parmesan cheese is so easy to make, done within 5 minutes, 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 it
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.
But, be careful not to process for too long or you will end up with a cheesy 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 are a great choice too, but can result in a heavier and more "humid" look to the mixture.
I prefer using almonds 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!
In any cases, make sure to use unsalted nuts so you can salt the recipe as desired.
Do I need to roast the nuts first?
You can use roasted nuts if desired, but I actually prefer to keep the nuts completely raw in this recipe. I find the taste better that way when making a powdered cheese mixture. Plus, it will save you one step!
How to make this vegan parmesan cheese nut-free
You can definitively swap the almonds for sunflower seeds for a nut-free vegan cheese. Sunflower seeds have a more pronounced flavor than almonds, so it might change the overall taste of the recipe.
What I would actually recommend to use for a nut-free recipe are hemp seeds (use about ½ cup instead of the almonds). Since the hemps seeds are already so small, you won't have to use the food processor at all. Simply stir all the ingredients in a bowl.
Flavoring ideas
You can use this recipe as a base to add on more flavor. Try adding dried herbs such as parsley or basil for an Italian seasoning. I love to also include paprika or even smoked paprika to boost the flavor and color too.
You can even spice it up by adding a dash of cayenne pepper, ground black pepper or spicy paprika.
Serving suggestions
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, pasta (perfect for this marinara sauce or one-pot pasta dish!), sprinkle over pesto sauces and roasted vegetables like zucchinis or cauliflower casseroles. I also love generously sprinkling it over this vegan spinach soup.
This vegan almond parmesan is also a great ally for any type of simple salads, especially combined with this vegan Italian salad dressing. It gives that salty and savory hint 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.
FAQ's
Yes you can. This would make for a super smooth texture, especially if you use fine blanched almond flour. Plus, you would not need a food processor to make it, simply combine in a bowl. Start with ¾ cup of almond flour instead of a full cup and adjust seasoning to your taste.
Feel free to make double/triple batch and keep some in the freezer (up to 3 months).
Other vegan cheese recipes you might like
- Vegan feta cheese
- Vegan white queso
- Butternut squash Mac and Cheese
- Vegan ricotta
- Vegan Hawaiian cheese ball
- Dairy-free mascarpone cheese
- Vegan baked cauliflower mac and cheese
- Vegan powdered cheese (mac and cheese mix)
- Vegan cream cheese
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.
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📖 Recipe
Easy Dairy-Free Parmesan Cheese (with Almonds)
Equipment
- Food processor
Ingredients
- 1 cup raw almonds
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- ½ tsp salt
Instructions
- In a food processor, process all the ingredients until smooth and uniform. Taste and adjust the seasonings.
- Store in an airtight container in the fridge for up to 2 weeks.
Notes
- Do not overprocess or you will end up with almond butter!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
NUTRITION
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I make it all the time, so good! We use it over pasta and salads.
Thanks so much for sharing your comment! 😊
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
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!