Vegan Parmesan
You don’t have to be without parmesan if you’re vegan or eat plant-based as there is a simple alternative made from almonds. Here is my amazing plant-based version of this delicious Italian hard cheese, with just 4 ingredients.
What you need to make Vegan Parmesan
- Almonds
- Nutritional yeast
- Sea salt
- Garlic powder
Now there are only 4 ingredients so this part should be super simple. I like to start by measuring out the ingredients and adding them straight into the blender.
So get your almonds, nutritional yeast, sea salt and garlic powder and add them in to a high speed blender. If you’d like your vegan parmesan to mimic the real thing even more closely, then you can use blanched almonds so that the colour is a more similar.
Make sure to blend for a while until the ingredients form a dusty powder consistency. Midway through blending, I’d recommend to scrape the sides of the blender and give it another blend.
Store in an airtight container in the fridge and sprinkly on your favourite pasta dishes.
Serve sprinkled on:
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Vegan Parmesan
You don't have to be without parmesan if you're vegan or eat plant-based as there is a simple alternative made from almonds. Here is my amazing plant-based version of this delicious Italian hard cheese, with just 4 ingredients.
Ingredients
- 1/2 cup almonds ((use blanched for a paler parmesan, but can use unblanched))
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp sea salt
Instructions
- Add all of the ingredients into a high-speed blender.
- Blend on low speed, slowly increasing and blending until it forms a powdery, dusty consistency.
- Serve on top of your favourite pasta dish, and store in an airtight container in the fridge
Video
Notes
- Make sure to use a high speed blender and have patience when blending until you reach a consistency similar to that of parmesan. If you don't blend for long enough, it will remain nutty and not smooth and powdery.
- Blanched almonds are a good option to make it easier to blend as they don't have any skin, but also to better imitate the colour of parmesan. I used normal almonds with the skin here mainly because it's what I usually have in my cupboard.
- This can be stored in an airtight container in the fridge for a while. As these are all cupboard ingredients it should be fine until you finish the container, as long as it doesn't become contaminated with any other food and is stored correctly.
Nutrition
Calories: 49kcalCarbohydrates: 2gProtein: 2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 236mgPotassium: 80mgFiber: 1gSugar: 0.3gVitamin A: 0.1IUVitamin C: 0.002mgCalcium: 21mgIron: 0.4mg
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7 comments
CharlieAuthor
Really loved this, and super easy!
Maddie
Thanks Charlie!
Mirla
I love this recipe
Thank you 🙏🏽 Madeleine
Jackie
Wow, what a useful topping! I’ll be making this regularly.
Paula
Can’t believe how much this tastes like cheese, given how few ingredients it has. Thanks for the recipe!
Denise
What if no high speed blender? Could a pestle and mortar work with a bit of patience?
Madeleine Olivia
Potentially but ideally you need a blender or food processor!