This 5 minute 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 pasta sauce, or creamy pink sauce pasta.
There was a time when Parmesan cheese was non-negotiable; spaghetti without it felt unfinished. It was always the final touch that made everything feel complete. But as I leaned more into plant-based eating, I started playing around with this recipe— it's simple dairy-free, and surprisingly good.
Now this vegan parmesan recipe is my go-to, for most everything, like on rich, long-simmered, vegan marinara sauce or this weeknight vegan spaghetti sauce recipe. And of course with these vegan Impossible meatballs on the side.
It’s not traditional Parmesan, and it’s not trying to be. Cheesy, nutty, and full of flavor in every bite, it has that certain thing that makes marinara shine.
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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.
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.
How to make Vegan Almond Parmesan
Find the complete recipe with measurements in the recipe card below.
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!
Tested 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.
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!
5 Minute Vegan Almond Parmesan Cheese FAQs
Vegan Parmesan cheese can be used as a 1:1 substitute for regular Parmesan cheese in most recipes.
While it’s not Parmigiano Reggiano, it has a bold taste that brings the same salty, umami-rich kick to a savory meal.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Vegan Parmesan Cheese
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Ingredients
- 1 cup raw almonds, unsalted & unroasted
- 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.
Notes
- Over-processing when blending will turn into a nut butter texture. Use gentle pulses.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This adds so much flavor to so many things! I especially love it sprinkled on anything Italian—pizza, spaghetti, Bolognese, lasagna… it just makes everything better.