Recipe for a vegan Almond Parmesan, perfect over pasta, lasagna, pizza or rice-based dishes. It's a dairy-free alternative to traditional parmesan.
Parmigiano is the Italian word for parmesan, so the title is just a wordplay of Parmigiano and Almonds (the main ingredient in this recipe). My boyfriend and I talk about food for approximately 80% of the time we're awake and somehow we came up with the word Almigiano for Almond Parmesan. OKAY, he came up with it. All credit goes to him. :)
Nutritional Yeast
Nutritional Yeast is deactivated yeast and has a lovely "cheesy" flavor. Do not substitute this with regular yeast, it's completely different. You can read more about Nutritional Yeast here.
Almonds
In this recipe I've used raw almonds, they don't need to be blanched, but of course, you can use blanched ones as well.
How is this vegan Almond Parmesan different to Cashew Parmesan?
Cashews have a milder taste and are much more neutral, whereas almonds are a bit sweeter. In the combination with the nutritional yeast, it will still taste like cheesy parmesan, but if you want a bit more flavor in your vegan parm, go with the almonds.
Making the vegan parmesan couldn't be any easier. Just toss all the ingredients in a food processor and pulse until the nuts are finely chopped. And the best part? You can store parmesan alternative in an air-tight container for weeks and months. I simply keep it in my pantry and never had a problem with it going bad, you don't need to refrigerate it.
My favorite thing to put Almond Parmesan on? A big plate of Spaghetti Bolognese!
Almigiano - Vegan Almond Parmesan
Ingredients
- 1 cup raw almonds
- ¼ cup nutritional yeast
- ¾ teaspoon salt
Instructions
- Place all the ingredients in a food processor and chop until fine.
- You can store this vegan Almond Parmesan in an air-tight container at room temperature for a couple of months.
Nutrition
If you give this vegan Almond Parmesan a try I'd love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I'll see it ^.^ I love to see all your lovely creations! Thanks! <3
Natalie | Feasting on Fruit says
Hehe such a clever name, I love it! Even if you boyfriend came up with it, it still gets to go on your blog so winning :D And Cashewigiano just does not work lol! I love the subtle sweetness of raw almonds, I'm sure this has have an awesome sweet/savory thing going on!
Bianca says
Hahaha, yes, he's always so creative when it comes to funny titles. It's good to have such a good source nearby :) Cashewigiano, hahaa, however cashmigiano could work, sounds...rich. lol. Yes, I totally love the subtle sweetness the almonds bring to the plate.
Rebecca Strength and Sunshine says
This is such a vegan staple! It needs to be in every kitchen!! Nuts + Nooch...I'm always in! xoxo
Bianca says
Yes! I don't know how people live without it!! :D
Kristy from Southern In Law says
This sounds AMAZING - and so so much better than that gross powdered parmesan. I'd be sprinkling this over ALL THE THINGS! <3
Bianca says
Thank you Kristy, I totally agree! Lately there have been some news that some parmesan products were mixed with wood pulp - yikes! Vegan Parmesan is such a staple in my pantry :)
Sarah | Well and Full says
I love the name of this recipe!! ;) And I love how simple it is. I bet it would be so perfect on top of pasta with pesto!!
Bianca says
Thank you, Sarah, I'm glad you like it! The simplest recipes are often the best. And yes, it's so good on pasta with pesto! I had it with pasta + wild garlic pesto once and it was so yummy <3
Amy says
Per this awesome vegan restaraunts recipe in my town - I add lemon zest to this mixture and it is so so good - especially on a Caesar salad!!!
Bianca says
Oh that sounds so good, Amy! Definitely going to try that out :)
Jen says
I was wondering if it was a good idea to use the almond meal left over from making almond milk for this? Hopefully means no waste? Just curious if anyone has ever tried it or think it would work. :)
Bianca says
I think it would work just fine if you let the almond meal leftovers dehydrate or bake it in the oven. Otherwise, it won't store long because of the moisture.
Ilona says
I tried it and liked it :) I only made 1/3 batch and i think it is good amount in a family of two. It was easy to calculate using metrics and i used almond flour as i happened to have some and it worked great. I will defenetely make it again when we have eaten it all.
Thank you from Finland :)
Ilona