Vegan Parmesan Cheese
The easiest recipe for homemade vegan almond Parmesan! This 5-minute, dairy-free topping is perfect for pasta, pizza, popcorn, roasted veggies, soups, and more!
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
Calories: 49kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 97mg | Potassium: 74mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 0.1IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 0.3mg
