Almond Parmesan
Vegan Almond parmesan is a sprinkleable vegan cheese used as a healthy topping for pasta, pizza, soup, salad, and anywhere you would use grated parmesan! Dairy-free, gluten-free, and wfpb recipe.
Almond parmesan has been a great find for me on this vegan journey. It works as a perfect replacement for grated parmesan, and it’s so healthy, too!
Did you know that almonds are the most alkalizing nut? An alkaline (vs. acidic) system will help keep your system functioning at its peak.
Almonds are balancing, nourishing, and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for the day! Read more at Healthline.com.
Combine nourishing almonds with a little nutritional yeast, garlic powder, and sea salt and you have yourself a healthy and delicious ‘cheezy’ vegan parmesan topping.
It’s so easy to make and will add tons of flavor to your favorite lasagna, salads, pizzas, soups and so much more!
Ingredients You’ll Need
Here is everything you need to make this versatile and sprinkleable vegan parmesan cheese. Measurements can be found in the recipe card below.
- Raw almonds. Use raw almonds, as toasted or salted almonds will alter the flavor. You can find raw almonds at most grocery stores (some sell them in bulk), or you can purchase them online.
- Nutritional yeast. Adds a savory ‘cheesy’ flavor, along with a healthy dose of nutrients.
- Garlic powder. Adds another layer of flavor.
- Salt. Used to enhance all the flavors. Cheese is typically salty, so use it freely to mimic dairy cheese.
How To Make Almond Parmesan
Here is a quick look at the process of making almond parm with photos for reference. (Note, the full printable recipe card is below.)
- Add the almonds, nutritional yeast, garlic powder, and salt to the bowl of a food processor or blender and process for 30 – 45 seconds.
That’s it, so easy, healthy and ready in as little as 5 minutes!
Now you’re ready to sprinkle away!
How To Store
Leftover almond parmesan can be kept in an airtight container in the fridge or pantry and will last 1 – 6 months (if you have it around that long). It will last longest in the fridge.
Ways To Use Almond Parmesan
Sprinkle this amazing vegan parmesan anywhere regular grated parmesan would be used. Here are a few ideas to get you started sprinkling away!
- Salad: Top on Vegan Caesar Salad or Classic House Salad.
- Soup: Serve over top Sweet Potato + Kale Soup or Vegan Minestrone Soup.
- Spiralized veggies: I love it on this Spicy Kale Pesto + Zucchini Noodles or Simple Zucchini Pasta Salad.
- Pasta: Add a sprinkle on top of Vegetable Spaghetti, Vegan Lasagna, or Vegan Stuffed Shells.
- Pizza: It’s great on Mediterranean Pizza or Pineapple Veggie Lovers Pizza.
If you try this vegan parmesan recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintAMAZING ALMOND PARMESAN
Have you got your almond parmesan handy? It’s a great vegan parmesan topping for pizza, pasta dishes (raw or cooked), salads, soups and anywhere you might use parmesan.
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: Makes 1 cup 1x
- Category: Condiment, Cheese
- Method: blender, food processor
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup raw almonds (either with skins or without)
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon or so mineral salt
Instructions
Place all ingredients into the bowl of a food processor/blender and process until your desired consistency. Add more nutritional yeast, garlic powder, and salt to taste.
That’s it – it’s ready to sprinkle on soups, pastas, salads, pizza, even sandwiches may benefit from a sprinkle or two!
Makes about 1 cup.
Serves 8, 2 tablespoons per serving.
Store: Leftovers can be kept in an airtight container in the fridge or pantry, and will last up to a couple months if you have it around that long. Will last longer in the fridge.
Notes
Using almonds without the skin will give a lighter color. I use with the skins here but feel free to try without. Also, you can try using almond meal instead of grinding your own almonds. Just add all the ingredients in a medium size bowl and mix well, or pulse in a food processor until combined.
Nutritional values are estimates only. See our full nutrition disclosure here.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
Sounds wonderful. Try adding a dash of lemon juice for that extra 'cheesy' tang :-)
Hi Julie,
Love your site. Clean with beautiful pictures and easy recipes.
I can't really eat garlic. Can I replace it with something else?
Thanks a lot!
Thanks Julie!
Hi Eve! Thank you for kind words! You can try replacing it with some onion powder and see how that goes for you. Cheers :)
So I have some roasted almonds that I bought by mistake, and I cant bring myself to throw them away, and eating them plain is not for me. Do you think they would work in this recipe?
I've never used roasted almonds and am not sure exactly how it will be. They won't be as neutral tasting as raw almonds but you can give it a try making a small batch to see how you like it. You may prefer to make almond butter with your roasted almonds instead, reecipe is here on the blog.
Wow, I am very impressed!! This tastes absolutely delicious, you can sprinkle it on anything, and it is super easy to make!! Great idea! Thank you for sharing!!! :)
I made this almond parmesan for a raw zucchini spaghetti dish tonight. This made it so special. I have to say, I’m amazed at how similar it tastes with just a few great ingredients. I love this recipe and I have plenty in the refrigerator for future sprinkling! Thank you.
made this today and it was really good. I used a little less nutritional yeast because I don't like the flavor of it, but this stuff is good!
just curious, can i use almond flour instead of processing almonds? my food processor is a pain and flour is so convenient.
Yes, almond flour or almond meal should be great!
My head just popped. THIS IS GENIUS!! And I had no idea about almonds being an alkalizing food. Making!! -Monica
You are a genius… How good is this? Now that I've made myself a batch, I just have one question. There is some condensation on the inside of my jar. I guess the almonds released some moisture when they were broken down. Should I refrigerate? Thanks,Heather
Thank you and yes, it's so good isn't it! Storing in the fridge is great. You could leave the jar open for a few hours to see if it evaporates or wipe away as much of the moisture as you can. I keep mine in the pantry but I haven't had any moisture issues as of yet. However, the refrigerator will keep it fresher longer making that an ideal place to keep it. Enjoy
Just spread it out on a baking sheet (or even just some parchment paper or other wide flat surface) and either let sit out if your air is dry, or put in an oven on low for a little while. Any extra moisture should evaporate. : )
I made this last night using the truffle salt I got for Christmas and it was utterly scrumptious. We sprinkled it on a simple plate of pasta with sautéed peppers. Thanks for a great recipe!
That sounds wonderful! How lucky are you to have such a scrumptious gourmet salt. I will have to keep my eye open for that….delicious :)