Craving that salty, cheesy sprinkle? This vegan almond Parmesan cheese delivers all the flavor—no dairy needed. Just almonds, nutritional yeast, and pantry staples.
Want some delicious ways to use this homemade vegan Parmesan cheese recipe? Try it sprinkled over vegan lasagna soup, vegan bolognese with tofu sausage crumbles, or creamy pink sauce pasta.
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There was a time when Parmesan cheese was non-negotiable — spaghetti without it? Unthinkable. It was the PB to my chocolate, the finishing touch that made everything complete. But as I leaned into more plant-based eating, something shifted. The cravings faded, and cheese lost its hold on me.
Most pasta dishes? Didn’t miss it. But a steaming bowl of pasta with a rich, bold marinara and vegan meatballs?
That's forever.
Still, marinara without the sprinkle on top just wasn’t the same. So I started playing around —something simple, plant-based, and seriously good.
Sure, it’s not traditional Parmesan—but it’s bold, punchy, and just what your pasta’s been missing.
Cheesy, nutty, and full of flavor in every bite — it has that certain thing that makes marinara shine. And bonus? It’s loaded with healthy fats, B vitamins, and vitamin E, so you get all the goodness without the dairy.
If you’ve been searching for a WFPB recipe made with simple, pantry ingredients, this one’s a keeper.
Why this recipe works
This vegan almond Parmesan is all about balance — bold umami flavor, the right texture, and versatility.
Traditional Parmesan is known for its sharp, salty flavor and delicate texture. Here, Nutritional yeast and sea salt provide a cheesy bite, while raw almonds create a light, crumbly consistency. Just a quick pulse in a food processor or blender creates a fine, sprinkle-worthy texture.
How to make this recipe (step-by-step)
Add all ingredients to a blender (almonds, cashews, onion powder, garlic powder, and salt).
Blend all ingredients (make sure not to over-process or it will turn into a nut butter texture).
Enjoy! Store it in an airtight container for up to 5 days. You can even freeze it for longer after the 5 days!
In the kitchen tips
- Start with quality: Whole raw almonds give the best texture .
- Less is more: Quick pulses in a food processor, blender, or coffee grinder (in small batches) create the perfect powdery consistency. Over-processing leads to almond butter!
- Spice it up: Add red pepper flakes, Italian seasoning, smoked paprika, black pepper, or a pinch of lemon zest for extra sharp flavor.
Substitutions & additions
- No almonds? Swap them for raw cashews, walnuts, raw sunflower seeds, or hemp seeds. Each offers a slightly different flavor.
- Want a tangier kick? Add ½ teaspoon of lemon zest for a sharper taste.
- Prefer a more cheesy flavor? Add 1 extra tablespoon of nutritional yeast for a bolder, umami-rich bite.
Storage
- Fridge: Store in an airtight container (like a mason jar) for 2–3 weeks.
- Freezer: For longer storage, freeze for up to 3 months. Let it thaw at room temperature for a few minutes before using.
- Tip: Use a shaker bottle or repurposed spice jar for easy, mess-free sprinkling!
FAQ
Vegan Parmesan cheese can be used as a 1:1 substitute for regular Parmesan cheese in most recipes.
It’s a deactivated yeast with a cheesy, nutty flavor — a pantry staple in vegan cooking. You can easily find it online or at most health food stores.
While it’s not parmigiano reggiano, it has a strong taste that brings the same salty, umami-rich kick to a savory meal
Equipment
- Food processor or high-speed blender
- Airtight container (Mason jars work great!)
📖 Recipe
Vegan Parmesan Cheese
Ingredients
- 1 cup raw, unsalted, unroasted almonds
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon sea salt
Instructions
- Add all ingredients to a food processor or high-speed blender.
- Pulse several times until the mixture resembles coarse crumbs (think grated Parmesan). Do not over-process — you want it crumbly, not a paste.
- Transfer to an airtight container and refrigerate. It will last 2–3 weeks or up to 3 months in the freezer.
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