Made with just three ingredients this vegan parmesan cheese is so easy to prepare. Simply blitz ground almonds, salt and nutritional yeast for a delicious parmesan-style cheese. Sprinkle over your favourite pasta and other Italian-style dishes.
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Vegan cheese has improved considerably over recent years. Vegan versions of most kinds of cheese can be found in specialist grocery shops and even supermarkets.
I much prefer to make my own however - especially when it comes to vegan parmesan.
Stored in a jar, like a pre-grated parmesan, this recipe is so useful. It can be sprinkled over, well, anything you’d grate parmesan over.
And you don’t even need to get the grater out!
Almond parmesan ingredients
I like to use ground almonds to make vegan parm because they’re easy to find in the shops and they are pre-ground. All I need to do is pulse a few times in the food processor and the recipe is done.
With its nutty, slightly cheesy taste, nutritional yeast should be an ingredient in every vegan's store cupboard. It’s fortified with B vitamins and sometimes other nutrients too, making it a healthy addition to your diet. Readily available in large supermarkets and whole food shops.
Parmesan is well known for its salty, umami qualities. Salt an essential ingredient of this vegan parmesan - but you can adjust the quantities to suit your taste. I’ve used pink Himalayan salt but you can use any salt.
This recipe is extremely simple to make. Here's what you need.
- Food processor*/blender* (see note in FAQs about hand held blenders)
- Weighing scales - I prefer digital*
- Measuring spoons*
- Airtight jar* (for storage)
How to use it
This vegan parmesan is best sprinkled on food after cooking rather than used as an ingredient in a cooked dish.
Rather than a block of cheese you’ll end up with something resembling a tub of pre-grated parmesan.
It’s delicious served over so many dishes, particularly Italian-style recipes.
I love eating this vegan parmesan with:
Store in an airtight container eg a jam jar at room temperature for up to three months.
Have a question that isn't covered here? Leave a comment below and I'll get back to you.
- Do I have to process this? Couldn’t I just stir it together?
Yes, because the almonds are pre-ground you could leave out the processing stage. However, I find the nutritional yeast flakes are a little too large and I prefer the texture and look of the parmesan once it’s been briefly pulsed together.
- Could I use a hand held blender?
Yes, by all means place the ingredients in a bowl or jug and pulse with a hand held blender.
- Does it taste like dairy parmesan?
No. It doesn’t taste exactly like dairy parmesan. But it does have a salty, umami kick to it that will hopefully satisfy your cheese cravings.
- Should I store it in the fridge?
No. As long as it's in an airtight container in a cool place you don't need to store your vegan parm in the fridge.
- I don't have ground almonds. Can I use whole almonds?
Yes. You can use blanched (skin removed) whole almonds to make this recipe. Pulse in your blender or food processor until broken down. Take care not to over-process or you may end up with almond butter.
- What other nuts can be used?
Cashews are the most common nuts used to make vegan parmesan. Walnuts can also be used.
- Can it be made nut free?
Sunflower seeds or hemp hearts (seeds) can be used in place of the nuts.
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How to make vegan parmesan cheese
- Place 50g ground almonds, 2 tablespoons of nutritional yeast and ½ teaspoon salt into a food processor or blender. If you have a small jug use that.
- Pulse for a few seconds, stir and pulse again until well combined.
- Serve or store in an airtight container.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Easy vegan parmesan cheese
- Food processor
- Weighing scales
- 50 g ground almonds
- 2 tablespoons nutritional yeast 15g
- ½ teaspoon salt I used pink Himalayan salt
- Place the ingredients into a blender or processor and pulse* several times until well combined and the nutritional yeast flakes have broken down.
- Transfer to an airtight container and store in a cool, dark place for up to three months.
- Nutritional information is approximate and is intended as a guide only.
- Take care not to over-process it or you might end up with cheesy almond butter.
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Absolutely scrumptious! Served up today with spinach and vegan ricotta pasta and spinach pesto. And it really does only need 5 minutes to make....
So glad to hear you enjoyed it!