Vegan Almond parmesan is a sprinkable 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 and 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!
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!
Table of Contentsshow
Ingredients You’ll Need
Here is everything you will need to make this versatile and sprinkable vegan 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 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.)
Simply add the almonds, nutritional yeast, garlic powder and salt to the bowl of a food processor or blender, process for about 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 up to 1 – 6 months (if you have it around that long). It will last the longest in the fridge.
Ways To Use Almond Parmesan
You can sprinkle this amazing vegan parmesan anywhere regular grated parmesan would be used. Here are 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.
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.
Author:Julie | The Simple Veganista
Prep Time:5 min
Total Time:5 minutes
Yield:Makes 1 cup1x
Category:Condiment, Cheese
Method:blender, food processor
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 cupraw almonds (either with skins or without)
2 tablespoonsnutritional yeast
1 teaspoongarlic 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.
Updated:Almond Parmesan was originally published in January 2013. It has been retested and updated with new photos and helpful tips in January 2021.
Vegan parmesan is made from a mixture of nuts and seeds, nutritional yeast, a couple pantry spices, salt, and pepper. I like to use a particular mixture of nuts and seeds, my favourite combination being: raw walnuts, sliced almonds, and hemp seeds.
Being vegetarian, it's quite a good substitute for parmesan when a vegetarian option is needed. Old Winchester is a washed curd cheese and brine washed after pressing.
If you're on a vegan journey, one of your big hurdles may be finding replacements for foods that taste delicious and work as well as their animal-based counterparts. Fortunately, Violife delivers a great grating cheese that melts beautifully into dishes.
Discover Oh, Grate! - A vegan parmesan cheese alternative, packed with irresistible Italian flavours. Although they can't label it as traditional parmesan, they don't have to! It adds a cheesy flair to any dish and its tiny umami-packed grains will leave you craving more.
Violife Just Like Parmesan packs all the rich, nutty Parmesan flavor you love in a convenient block that is ready for you to grate with abandon. Pile high our Just Like Parmesan and never say “no” to grated parm again. Who knew 100% dairy-free and vegan could taste so good?
Typically, plant-based rennet for cheese comes from cardoon thistle, artichokes, or nettles. The plants are soaked in water to extract a thickening enzyme similar to chymosin. Many traditional Spanish and Portuguese cheeses are made from plant rennet.
Alternatives to Animal Rennet and How They Are Made
Plant-based options like fig leaves, stinging nettle, and thistle can be easily harvested and used to coagulate milk, while microbial rennet is produced using fermentation techniques to create enzymes that break down milk proteins.
Cold active proteases along with lipases can be used as rennet substitutes to accelerate the ripening of slow-ripening cheeses. Additionally, cold active proteases can find utility in the softening and taste development of frozen or refrigerated meat products.
Nut-free vegan Parmesan can be stored in an airtight container in the refrigerator for 2-4 weeks and in the freezer for several months. This cheese has a long shelf life, but it's so delicious I bet you'll use it up before it expires!
Vegans can eat cheese that is comprised of plant-based ingredients like soybeans, peas, cashews, coconut, or almonds. The most common types of vegan cheeses are cheddar, gouda, parmesan, mozzarella, and cream cheese that can be found in non-dairy forms.
Vegan Parmesan cheese can usually last 1-3 months after the 'best-before' date if unopened and stored properly. Once opened, it tends to retain its quality for about 1-2 weeks if stored in the refrigerator. Homemade varieties should be consumed within 1 week for optimal freshness.
With lactose intolerance, you can still eat cheese, but choose carefully. Hard, aged cheeses like Swiss, parmesan, and cheddars are lower in lactose. Other low-lactose cheese options include cottage cheese or feta cheese made from goat or sheep's milk.
Vegan cheese is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas or arrowroot. Vegan cheese is seen as a healthier alternative to cheese by some, and may reduce your risk of heart disease due to its lower content of fat.
Is Any Parmesan Cheese Vegetarian? The good news is yes. Because although the enzyme that comprises rennet is always animal-based, there are now vegetable-based enzymes—obtained by soaking plants like artichokes or thistles—and microbial-based substitutes, which are made from mold enzymes extracted in a lab.
The ingredients used in vegan cheese vary depending on the type of cheese being made and the desired texture and flavor. The most commonly used ingredients include plant-based milk, nutritional yeast, agar agar, tapioca starch, coconut oil, cashews, and chickpea flour.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
