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.
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Very tasty!
Unbelievably easy! Amazingly good! Everybody really liked this and thought it was about as close to parmesan cheese as we’ve found. Finding this recipe on this site is my reason for signing up! Thank you.
When used on pizza, does this mixture “melt” when heated like traditional dairy- Parmesan?
Great question! No, it doesn’t melt. In fact, I wouldn’t use it in the oven as it burns easily at temperatures above 250 degrees. This almond parmesan is best used as a topper just before eating.
Hi Julie,
What a brilliant recipe! Thank you so much!
Can i avoid using nutritional yeast? If yes, what are alternate options?
Best,
Kamy
Hi Julie, I was blown away with this concept and am eager to try it. Question, what kind of mineral salt do you use? I’ve been googling and I am so confused with all the information I found. I understand mineral salt is mined as opposed to from the sea or a lake. Thanks!
Great question! I use Himilayan salt, or pink salt as it’s sometimes referred to. If you have a Trader Joe’s near you, you can find Himalayan salt in a bottle with a grinder for $2.00. Or you can pick it up at Spouts or Whole Foods in the bulk section for a great price too. I usually have both types on hand, a grinder and a salt tub filled with the bulk pink salt.
Also, Celtic sea salt, which is light grey, has tons of minerals as well, it’s another great mineral salt!
Hope that helps! :)
YESSSSS!!! It is so delicious you’ll have to resist the urge to grind up every almond within site to make more!!
I’ve tried other recipes for this but this one rules them all. I used a cup of almond meal.
Thanks so much!
I make this regularly and depends on what nuts or seeds I have on hand. I’ve done with Sunflower and get the same, great result. I also had used roasted almonds and it tastes just a little deeper in flavor but not enough so that you’d notice. I use the roasted to make Almond Butter. I store both in the fridge and never had any issues.
That’s great to vary it up using what you have on hand. This is really a versatile recipe and like you said, using different nuts and seeds works. I keep mine in the fridge too, it keeps it fresher longer… good call! Thank you so much for sharing. Cheers :)
I am a transitioning vegan and finding your blog is like finding gold!
Hi
I make cashew parmesan, ad have not been adding garlic powder. is there is an alternative to garlic powder? Or is it optional?
I don’t have any dried powders so, can i use fresh garlic instead?
Thanks
Sagari
Sagari,I saw your question while reading this post. The garlic powder can be left out,will just taste a little different than original recipe. If you choose to do fresh garlic,though,use much LESS ,and only add it to a small batch,as the fresh garlic isn’t shelf stable and may go bad quicker,possibly making you sick. Hope this helps,and so glad I found this website,as I have 5yr old G-baby having to eliminate dairy! She misses cheese and chocolate,so do we,as won’t eat it in front of her. Julie@simple-vegaista,thank you in advance for all the help- can’t wait to try these recipes for the whole family!
Thank you for your response Sharon, you were spot on. Thank you for the kind words too! Cheers :)
I’m so sorry for the delayed comment. I think Sharon answered it perfectly above.
Garlic/onion powders are very much optional, and if you use fresh garlic there is only a small shelf life, maybe 5 days at most, in the fridge. I might suggest to omit it altogether and add plenty of salt to taste (cheese is typically on the salty side).
Enjoy! :)
I just made this to go with dinner tonight. It tastes heavenly. (:
Yay! So glad you loved it too! It’s a staple in my house! :)