Easy vegan parmesan cheese

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

Ground almonds

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.

Nutritional yeast 

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.

Salt

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.  

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:

• pasta dishes eg roasted vegetable pasta or spaghetti with mushroom meatballs
• couscous and roasted vegetables
• minestrone soup.

Storing

Store in an airtight container eg a jam jar at room temperature for up to three months.

FAQS

Have a question that isn't covered here? Leave a comment below and I'll get back to you.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. What other nuts can be used?
   Cashews are the most common nuts used to make vegan parmesan. Walnuts can also be used.
7. Can it be made nut free?
   Sunflower seeds or hemp hearts (seeds) can be used in place of the nuts.

How to make vegan parmesan cheese

1. 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.
   
2. Pulse for a few seconds, stir and pulse again until well combined.
   
3. Serve or store in an airtight container.